Linguine with walnut, garlic, and herb sauce from Cook's Illustrated Annual Edition 1996 by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ashallen on September 06, 2019

    We love this pasta and have made it many times. As written, the recipe makes a light, elegant pasta with a nubbly texture from the walnuts. Wonderful combination of flavors that's strong on walnut. The basic recipe handles modifications very well. Over the years we've "intensified" it by adding an extra 1/4 c walnuts and grinding the walnuts finely in the food processor (gives the sauce a much creamier texture), doubling the parmesan, bumping up the parsley to 1/2 c, using anywhere from 1/2-2 c basil, and using anywhere from no garlic up to amount called for in the recipe. This approach makes a stickier sauce that we like better on a chunky pasta (e.g. fusilli) vs. strand pastas. Excellent as-is or with diced fresh tomato mixed in. [Cross-post for Annual Edition/Magazine.]

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.