Linguine With Onion Confit, Goat Cheese, and Walnuts

READY IN: 1hr
Recipe by cookiedog

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.

Top Review by Adina Cappell

I used egg fettuccine and shallots, along with Soledad's goat cheese (infused with olives, garlic,and fresh herbs) http://www.yelp.com/biz/soledad-goats-los-angeles from the South Pasadena farmer's market. It was so delicious!!

Ingredients Nutrition

Directions

  1. Heat the olive oil in a wide skillet.
  2. Add 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.
  3. Add 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.
  4. After 40 minutes, the onions should be a rich golden color and very sweet.
  5. At this point, add the wine to deglaze the pan and simmer over low heat.
  6. Bring a large pot of water to a boil.
  7. Chop or break the toasted walnuts into pieces with your hands.
  8. When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.
  9. Just 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.)
  10. Immediately drain the pasta, then add it to the confit along with the walnuts and basil.
  11. Season with 1/2 teaspoon salt and a few pinches of pepper.
  12. Crumble in the cheese and serve immediately.

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