2 cups lightly packed Italian parsley leaves, finely chopped
1 orange, finely zested (use zest only)
1 lemon, finely zested (use zest only)
1 1/2 teaspoons freshly ground black pepper
4 servings of pasta (I use fresh angel hair pasta -- but then, I use it for almost every sauce)
1/2 cup grated parmesan cheese
Bring a large pot of salted water to a boil.
In a sauté pan, over medium-high heat, add 4 tablespoons of the olive oil. Once oil is hot, add walnuts, garlic and shallots. Sauté for approximately 10 minutes, or until garlic and shallots are a light gold color (about the same shade as the walnuts).
Add parsley, zest, pepper and remaining oil. Sauté for 2 more minutes.
Cook pasta according to directions. When pasta is cooked, drain quickly but DO NOT SHAKE OUT EXCESS WATER, and return wet pasta to the sauté pan. Toss thoroughly in pan.
Serve in warmed bowls and top with parmesan cheese and a sprig of Italian parsley.
Bob Blumer (aka the Surreal Gourmet) hosts his own program on the Food Channel. The Surreal
Gourmet's Web Site is located at http://surrealgourmet.com.