Olive Walnut Pasta

Serves 4 | Recipe adapted from Ali Slagle, New York Times

Rich in protein, antioxidants, calcium, omega 3s and omega 6s, walnuts pack a nutritional punch. They also make a great meat substitute. This vegan pasta

dish comes together quickly for a simple weeknight meal. The walnuts add a hearty, earthy crunch to this dish, while the olives bring a mellow saltiness, and the splash of lemon and zest bring it all together with brightness. This pasta is incredibly versatile. Keep it vegan by adding leafy greens like sauteed kale, or add parmesan and butter to create a creamy sauce

Ingredients

• Kosher salt and black pepper

• 1 pound short pasta

• ½ C extra-virgin olive oil

• 2 C chopped walnuts

• 1¼ cups Castelvetrano olives (or a mixture of green olives), pitted and torn

• 1 small garlic clove, peeled

• 1 lemon, zested and juiced (about 3 T juice)

Instructions 

Bring a large pot of salted water to a boil. While the water comes to a boil, pit the olives and zest and juice the lemon. When the water’s boiling, add the pasta and cook until al dente. Reserve 1 cup of pasta water, drain.

While the pasta’s cooking, in a large sauté pan or Dutch oven, stir together the olive oil, walnuts and olives. Cook over medium heat, stirring often, until fragrant and the walnuts are toasted to a golden brown, 3 to 5 minutes. Turn off the heat, finely grate in the garlic clove and season with 1½ teaspoons salt and a few grinds of black pepper. Stir to combine.

Add the pasta and ¼ cup pasta water to the walnut mixture. Cook over medium-low, stirring and adding pasta water as needed, until the pasta is well coated. Remove from heat and stir in half the lemon zest and all the lemon juice.

Season to taste with salt and pepper and more lemon zest.

Don’t be alarmed if your pasta changes color as it comes together! The skin from the walnuts may dye the noodles brown. It’s still delicious!