Whole-Wheat Linguine with Walnuts, Orange and Chile

• 1/2 cup walnuts (2 ounces)
• 1/4 cup extra-virgin olive oil
• 1 large garlic clove, minced
• 3/4 teaspoon finely grated orange zest
• 1 tablespoon seeded and chopped Calabrian chiles
• Salt
• 1/4 cup chopped flat-leaf parsley
• 1/2 pound whole-wheat linguine
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese

1. Preheat the oven to 350.
2. Spread the walnuts in a pie plate and toast for about 8 minutes, until fragrant.
3. Let cool, then chop.
4. In a large skillet, heat the oil.
5. Add the garlic, orange zest, chiles and toasted walnuts and cook over low heat until fragrant, 2 minutes.
6. Season with salt and stir in the parsley.
7. In a pot of boiling salted water, cook the linguine until al dente.
8. Reserve 1/2 cup of the cooking water and drain the pasta.
9. Add the linguine and reserved water to the skillet and simmer until the liquid is just absorbed, 2 minutes.
10. Transfer the pasta to a bowl and sprinkle with the cheese.
11. Toss and serve.

walnuts, extravirgin olive oil, garlic, orange zest, calabrian chiles, salt, flatleaf, linguine, cheese

Taken from www.foodandwine.com/recipes/whole-wheat-linguine-walnuts-orange-and-chile (may not work)