1/5 Photos of Linguine With Onion Confit, Goat Cheese, and Walnuts
This is a rich pasta that uses very little oil or cheese. Recipe from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant.
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- 1Heat the olive oil in a wide skillet.
- 2Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
- 3Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
- 4After 40 minutes, the onions should be a rich golden color and very sweet.
- 5At this point, add the wine to deglaze the pan and simmer over low heat.
- 6Bring a large pot of water to a boil.
- 7Chop or break the toasted walnuts into pieces with your hands.
- 8When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
- 9Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)
- 10Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
- 11Season with 1/2 teaspoon salt and a few pinches of pepper.
- 12Crumble in the cheese and serve immediately.
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Nutritional Facts for Linguine With Onion Confit, Goat Cheese, and Walnuts
Serving Size: 1 (147 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 569.1
- Calories from Fat 175
- Total Fat 19.5 g
- Saturated Fat 4.0 g
- Cholesterol 89.3 mg
- Sodium 88.7 mg
- Total Carbohydrate 75.9 g
- Dietary Fiber 2.7 g
- Sugars 5.4 g
- Protein 18.7 g