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Southern Living Garlicky Black Walnut Breadcrumb Pasta

Recipe: Ann Taylor Pitman, Photo: Greg Dupree, Food stylist: Emily Nabors Hall, Prop Stylist: Shell Royster

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INGREDIENTS:

  • 1 (16-oz.) pkg. spaghetti
  • 1 1/4 tsp. kosher salt, plus more for salting water
  • 3 Tbsp. unsalted butter
  • 5 Tbsp. olive oil, divided
  • 2/3 cup panko breadcrumbs
  • 1/2 cup toasted chopped black walnuts
  • 8 garlic cloves, finely chopped (about 1/4 cup)
  • 1/2 tsp. crushed red pepper
  • 1 1/2 oz. Parmesan cheese, grated with a Microplane grater (about 1 cup)
  • 1 1/2 tsp. grated lemon zest plus 3 Tbsp. fresh juice (from 1 lemon)
  • 1/3 cup chopped fresh flat-leaf parsley
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Directions

Step One:

Bring a large pot of salted water to a boil over medium-high. Add spaghetti; prepare according to package directions, stirring occasionally.

Step Two:

Meanwhile, heat butter and 1 tablespoon of the oil in a large skillet over medium. Add panko; cook, stirring often, until browned and toasted, 3 to 4 minutes. Stir in walnuts; cook, stirring constantly, 1 minute. Remove panko mixture from skillet, setting aside in a small bowl (wipe skillet clean).

Step Three:

Reserve 1 cup of the cooking water; drain spaghetti, and set aside at room temperature. Heat remaining 4 tablespoons oil in skillet over medium-low. Add garlic and crushed red pepper; cook, stirring often, until garlic is light golden, about 2 minutes. Add drained spaghetti, 3/4 cup of the reserved cooking water, Parmesan, lemon zest and juice, and salt; toss well to coat. Cook over medium-low, stirring constantly, until spaghetti is glossy and sauce clings to spaghetti, about 3 minutes. (Add additional cooking water, 1 tablespoon at a time, as needed, until sauce is silky.) Stir in parsley and panko mixture. Serve immediately.

Makes 6 Servings

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