April 8th, 2012
Recipe by Paula Bowman Photography by Michael Alberstat Food Styling by David Grenier
Cook pasta in a large pot of boiling water until al dente, about 7 minutes. Drain, reserving 1 cup cooking water.
Heat a large skillet over low heat and add shallots, olive oil, garlic and red-pepper flakes. Cook until shallots are soft and translucent, about 5 minutes. Add lemon and lime juice, and 3/4 cup reserved cooking water. Turn up heat and cook until broth is slightly reduced, about 3 minutes.
Add pasta, parsley, walnuts and half of cheese to skillet and toss. Season with salt and freshly ground black pepper. Add remaining pasta water to thin sauce if too thick. Garnish with remaining cheese.
Nutrients per serving: 700 calories, 28 g fat, 22 g protein, 92 g carbs, 4 g fibre. Excellent source of folate and iron.