Easy, Peasy AND Cheesy – what more could you ask for!? If you can boil water, you can make this dish. The only thing you cook in this recipe is the pasta before adding six simple ingredients – stir and serve.
I have often made this dish for friends in the summer for lunch because it’s light and non-filling but you still feel like you’re serving a meal. The cheese melts into the hot pasta and creates a very different but delightful flavour. You might look at the list of ingredients and do a double take but trust me on this – they really work!
I used both black and green olives in this dish because I like them and they are such a healthy food. Did you know that they contain mono-unsaturated fatty acids that help fight bad cholesterol (LDL) and promote good cholesterol (HDL)? They also contain powerful anti-oxidants, Vitamin E and carotenoids – all of which combine to fight against cancer, inflammation, coronary artery disease and diabetes.
The fresh parsley and basil are crucial to the flavours of this dish so be sure to include them. If you have a fairly well stocked pantry, this is a great meal to make in a hurry and the kids can help too. Cheers!
- ½ cup walnuts, chopped
- ½ cup fresh parsley, chopped
- ½ cup black and/or green olives, chopped (and sliced if preferred)
- ¼ cup pimento, chopped
- ¼ cup fresh basil, chopped
- 1½ cups Medium or Old Cheddar Cheese, grated
- 1 pound Linguine (rice pasta recommended)
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- kosher salt and freshly ground pepper to taste
- Mix first 6 ingredients in a bowl and set aside.
- Cook linguine in large pot of salted, boiling water until al dente, drain and rinse.
- Return pasta to pot and add butter, salt and pepper, mixing well. Divide pasta among plates and top with nut and cheese mixture.