My mom told my that the Today Show had a good recipe this morning so I went online and checked it out. I decided to try it tonight. I messed around with it a little and served it warm instead of room temp and used the cheeses I had in the fridge. It was good and perfect for summer. Light and satisfying. I halves it since it was just Bret and I.
- 1/2 cup plus 2 tablespoons extra-virgin olive oil
- 4 large garlic cloves
- Coarse salt and freshly ground pepper
- 1 pound pasta I used bow tie
- fresh flat-leaf parsley leaves, to taste
- 2 heaping tablespoons finely grated lemon zest (from 3 large lemons)
- 4 ounces walnuts, toasted well and roughly chopped (1 1/4 cups)
- A handful or more of peas
- Shredded chicken, cooked
- goat cheese and asiago shredded to taste...I just added a bunch
1. Heat oil in a medium pan over medium heat until shimmering. Meanwhile, very thinly slice garlic with a mandoline (you should have 1/4 cup). Add to oil, and cook, stirring constantly, until garlic is pale golden brown and crisp, about 3 minutes. Drain garlic chips in a sieve set over a large bowl (reserve oil). Spread garlic chips on paper towels; season with salt.2. Bring a large pot of salted water to a boil. Cook pasta until just barely al dente. Drain. Add pasta to oil, and toss. 3. Roughly chop parsley leaves, and add them with parsley stems, lemon zest, garlic, chicken, peas and walnuts to pasta. Toss to combine. Dot with cheese, and season with salt and pepper. Toss gently to combine, being careful not to fully incorporate the cheese.
