Spaghetti with Lemon & Toasted Walnuts

1 c. walnut halves
1/2 c. freshly grated Parmesan cheese
1/4 c. olive oil
1/4 c. lemon juice
2 tsp. grated organic lemon zest
1 clove garlic, minced (1 t.)
3/4 t. freshly ground black pepper
1 lb. spaghetti
1 c. Italian parsley, coarsely chopped

Preheat oven to 350 degrees. Toast walnuts on baking sheet 10 minutes. Cool and coarsely chop.

Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in a large bowl.

Cook pasta according to package directions. Drain, reserving 1/2 c. pasta cooking water. Add drained pasta to cheese mixture and toss to combine, adding some pasta water if mixture seems too thick. Stir in parsley and walnuts, and season with salt and more pepper, if desired.

Serves 8.

From Vegetarian Times magazine, Dec. 2013, p. 62.