Roasted Garlic and Walnut Pasta

Name: Roasted Garlic and Walnut Pasta
Yield: 2 portions
Ingredients: ¼ cup Berta’s Chicken Stock or canned broth; 1 head garlic; 3 tablespoons Roasted Garlic Purée (see page 243); ½ cup olive oil; ½ cup walnut pieces; ¼ cup Berta’s Chicken Stock or canned broth; Salt and coarsely ground black pepper, to taste; 1 tablespoon chopped fresh parsley; 8 ounces linguine; 1 tablespoon coarsely ground walnuts; Salt and coarsely ground black pepper, to taste

Preparation info

2
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

In the Trastevere section of Rome, lusty peasant food is the style—food that is full of earthy flavors. This dish is based on one of the most memorable meals we’ve ever had in Rome.

Ingredients

1 head garlic
¼ cup Berta’s Chicken Stock or canned broth

Pasta

Method

Preheat the oven to 350°F.
Remove the papery outer skin from the garlic head, leaving the cluster of cloves intact.
Place the garlic in a small roasting pan. Add the stock, and