UNGROUND PESTO:

Pasta With Walnuts and Parsley (Contra Costa Times, 05/06/2008)

1 cup chopped walnuts

1 (16-ounce) box whole-wheat pasta

1/3 cup extra virgin olive oil

4 to 6 cloves garlic, minced

2/3 cup chopped fresh flat-leaf parsley, plus more for garnish

Salt

Freshly ground pepper

1 cup freshly grated parmesan cheese

1. Have all ingredients measured out and near the stove. Bring a large pot of generously salted water to boil.

2. In a large skillet over medium-high, toast the walnuts until fragrant, stirring frequently, 3 to 5 minutes. Remove walnuts from skillet and set aside.

3. Add pasta to water.

While it cooks, add olive oil and garlic to skillet and stir over low heat until the garlic is soft and fragrant, 3 to 4 minutes (be careful not to burn it).

When pasta is just short of al dente, fish it out of the water using tongs or a spider (Chinese strainer), and add to skillet along with ½ cup of the pasta-cooking water, all but 3 tablespoons of the walnuts, the parsley, salt and pepper.

Toss to combine, cooking over low heat for 1 to 2 minutes.

Turn off heat.

Add ¾ cup of the parmesan and toss to combine.

Pour into a serving bowl, or divide among 4 individual bowls. Top with the remaining grated cheese, the reserved walnuts and more parsley, and serve.