- 2 large heads garlic
- ⅓ cup olive oil
- ⅔ cup walnuts
- ¼ cup boiling water
- 1 teaspoon herbal salt substitute
- ¼ teaspoon cayenne pepper
- 6 cups cooked linguine or egg noodles
- 1 teaspoon chopped parsley
- 2 tablespoons fresh basil, minced for garnish
- 2 tablespoons red bell pepper, minced
ingredients
directions
1. Preheat oven to 300 degrees F. Slice tops of garlic heads to expose cloves. Brush lightly with 1 teaspoon olive oil. Place on ungreased baking sheet and roast for 20 minutes. Let cool slightly, then squeeze heads to extract roasted cloves without peel. |
2. Place garlic into a blender or food processor. Add walnuts, remaining oil, the water, salt substitute, and cayenne. Blend until smooth. |
3. Toss sauce with hot pasta, then add parsley. Garnish with basil and red bell pepper. |
Notes
 NOTES : A traditional favorite in southern France, this pasta dish is surprisingly simple and unusually delicious. The roasted garlic gives the sauce a sweet flavor that complements the walnuts. Decorate the top with minced fresh basil leaves and red bell pepper. It's a rich dish, so serve it with simple fare, such as a green salad with Lime Mint Dressing (recipe included in this cookbook) and crusty French bread. |
Categories
International Cuisine, Low Sodium, Main Course, Pasta & Pasta Sauces, Roundeye, Vegetarian Dishes