Image by vivek sharma

Farro Pasta with Olive Oil, Chopped Parsley, Parmigiano, & Crushed Walnuts

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Farro Pasta with Olive Oil, Chopped Parsley, Parmigiano, & Crushed Walnuts

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Ingredients

12 oz package of Valicenti Farro Pasta
1/3 c fresh parsley, finely chopped
1/4 c walnuts, crushed and toasted
2 cloves of garlic, minced
1 pinch crushed red pepper flakes
2 tbsp extra virgin olive oil, more as needed
Grated Parmigiano-Reggiano to garnish

Method

Heat olive oil over medium-low in a saucepan, then add garlic and cook until aromatic. Then, add walnuts and red pepper flakes and cook together until they are also aromatic. Stir in parsley until well-incorporated, then remove from heat.

Boil pasta as the package instructs, then strain, and stir into the parsley-walnut mixture until it coats the pasta as a pesto would.

Top with grated Parmigiano and serve.

Serves 2 as main course, 3 as a side.