Spinach Linguine

Ingredients

• 500 g spinach linguine
• 60 g walnut kernels
• 1 Shallot
• 1 Garlic clove
• 1 tbsp Olive Oil
• 2 tbsp cream cheese (45% fat in whole milk)
• Salt
• Pepper
• 1 bunch Basil
• 4 tbsp parmesan

Instructions

1. 1.

   Cook the noodles in a pot of plenty boiling salted water over medium heat according to package instructions, about 8-10 minutes.

2. 2.

   While the pasta cooks, toast the walnuts in a dry pan over medium heat until fragrant. Remove from heat, let cool slightly and set aside about 1 tbsp of halves for garnish; chop the rest.

3. 3.

   Peel and finely dice the shallot and garlic. Heat oil in a pan and sauté both over high heat for about 2 minutes until translucent. Add a ladle of pasta water, stir in cream cheese, season with salt and pepper. Wash, dry shake, finely chop basil and add to sauce; fold in 2 tbsp parmesan. If needed, add more pasta water.

4. 4.

   Drain the noodles in a colander, let them drain briefly, then toss with the sauce. Plate the spinach linguine, garnish with remaining walnut halves and parmesan, and enjoy.