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Linguine With Onion Confit, Goat Cheese, and Walnuts

5.0(6)

This is a rich pasta that uses very little oil or cheese. Recipe from Fields of Greens: New Vegetarian Recipes from the Celebrated Greens Restaurant.

by Stephanie Y.·published 2006-12-10

Savory

Servings

(2–4)

Total time

prep 15 min

Calories / serving

569 kcal

Ingredients (8)

serves

Instructions (12 steps)

01Heat the olive oil in a wide skillet.
02Add the onions and 1/2 teaspoons salt; saute over medium heat for about 10 minutes, until the onion begin to soften and release their juices.
03Add the garlic and continue to cook over medium heat, gently scraping the pan with a wooden spoon to keep the onions from sticking as they caramelize.
04After 40 minutes, the onions should be a rich golden color and very sweet.

05At this point, add the wine to deglaze the pan and simmer over low heat.

06Bring a large pot of water to a boil.

07Chop or break the toasted walnuts into pieces with your hands.

08When the water is boiling, add 1 teaspoon salt and the linguine and cook until tender, about 1 minute.

09Just before draining the pasta, add 1/4 cup of the cooking water to the confit. (This will make the sauce juicier without adding more oil.)

10Immediately drain the pasta, then add it to the confit along with the walnuts and basil.

11Season with 1/2 teaspoon salt and a few pinches of pepper.

12Crumble in the cheese and serve immediately.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.