Two key upgrades elevate this Spinach Fettucine with Rosemary Oil Walnuts from basic to gourmet: Infusing the olive oil with fragrant rosemary and toasting the walnuts to bring out their full flavor. Top it off with a tangy-sweet sauce and you have a weeknight dinner to shake up your pasta game in the best way.
INGREDIENTS:
1/2 cup chopped walnuts
1/2 cup plus 2 tablespoons olive oil, divided
1/2 teaspoon chili flakes
1 teaspoon dried thyme
1 teaspoon honey
2 sprigs fresh rosemary, leaves attached to stems OR 2 tablespoons dried rosemary
1 teaspoon Champagne vinegar (or other mild-tasting culinary vinegar)
Salt and pepper, to taste
DIRECTIONS:
Preheat the oven to 375˚. Place the walnuts and 2 tablespoons olive oil on a rimmed baking sheet. Add chili, thyme, and salt and pepper to taste. Stir to coat, then bake in the preheated oven for 7-8 minutes, until toasty-smelling. Add honey and stir to combine. Set aside.
Add the remaining ½ cup olive oil to a small sauce pot. Add the rosemary and heat gently, removing from the heat when it begins to smell fragrant, and before it begins to simmer and bubble. Let cool slightly, and remove rosemary. (If using dried, strain the oil through a fine mesh sieve). Set aside
Bring a pot of salted water to boil on the stovetop. Cook pasta according to package directions, then immediately drain.
Whisk the rosemary oil with the mustard and vinegar until emulsified. Add the pasta back to the pot and pour the oil mixture over. Heat gently, stirring until coated. Garnish with walnuts and serve immediately.
