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Basil Spelt Linguine with Garlicky Walnut Sauce

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Serving Size: 
  • 1 lb. Pappardelle’s Basil Spelt Linguine
  • 4 cloves garlic
  • 6 oz. walnuts, toasted
  • 1/3 cup Bella Sol California Extra Virgin Olive Oil
  • 2 slices French bread from a baguette soaked in 1/2 cup milk
  • Fresh basil or parsley for garnish (optional)
  1. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Drain, reserving one cup of pasta water. Place pasta in a large serving bowl.
  2. In a food processor, combine garlic, walnuts, olive oil and milk-soaked bread. Process until very smooth.
  3. Pour walnut purée into a large mixing bowl. Add reserved pasta cooking water until sauce is of desired consistency. Serve over individual plates of pasta. Garnish with fresh basil or parsley.

From This Recipe

$8.25 | 1 lb. package
$12.00 | 8.45 oz. (250 ml)