Walnut and Mint Linguine
25th July 2014

Walnut and Mint Linguine

By Lauren Photography by Kate

While travelling around Southern Italy earlier this year, I reconnected with many things – the sun (we had a particularly average summer in Dunedin this year), reading books (made from paper! With wine in one hand, feet up – time to relax!), incredible architecture and design, and….pasta! Somehow – and I can’t help feeling a little uneasy about this fact – for almost a year, pasta was missing from my life. How…? … Well… I think I just went a through a phase of eating it too often, which was replaced by a phase of abstaining, and now I’m right back into eating it. All. The. Time. Pattern of behaviour emerging here?

This simple wee recipe is a perfect winter pasta dish – bursting with freshness from loads of mint and parsley, and with that delicious, deep nutty flavour from the toasted walnuts.


serves 6
  • --
  • 1 cup walnut pieces
  • 2 cups grated parmesan (loosely packed)
  • 1 cup mint leaves, roughly chopped
  • 1/2 cup flat leaf parsley, roughly chopped
  • 300g linguine
  • 5 tbsp butter
  • Olive oil
  • Salt and pepper


    • --
    • Preheat oven to 180 C on Bake.
    • 1. Lay walnuts out on a baking tray and lightly roast for 10-12 minutes.
    • 2. Cool, then chop roughly and combine with parmesan and fresh herbs.
    • 3. Bring a large bot of well-salted water to the boil.
    • 4. Cook pasta until al dente. While pasta is cooking, melt butter.
    • 5. Drain cooked pasta and return to the warm pot, add butter and toss well to coat. Season.
    • 6. Add walnut, parmesan and herb mix, toss to combine.
    • 7. Serve immediately in warm bowls.


    1. la rivière rose

      Thanks for this recipe, I will cook it for my friends!

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