Linguine Con Carciofo

• Walnuts
• 1 cup walnuts
• Pasta with artichokes
• 12 ounces Linguine
• 3 tablespoons Butter
• 1 Garlic clove
• 6 ounces Preserved artichokes
• 1 tablespoon Lemon zest
• Shaved parm to taste

1. In a toaster oven, spread walnuts evenly onto baking pan, toast for 4 minutes, checking to ensure they toast evenly. Set aside.
2. In a large pot, boil water, with a pinch of salt, cook the linguine for 10 minutes, to al dente.
3. While linguine is cooking, in a separate large pot, melt the butter, add smashed garlic clove and saute for 1 minute.
4. Drain the artichokes, reserving oil for another use, add to the large pan of butter and garlic, stirring often, and saute for 5 minutes.
5. When the pasta is finished cooking, drain the water, reserving 1/4 cup, add the pasta to the pot of butter and artichoke mixture, add in the 1/4 cup of reserved pasta water, toss with tongs, and saute for 2 minutes. Remove the pan from the stove top, and toss in the walnuts. Serve with fresh grated parmesan and zest of lemon.

walnuts, walnuts, pasta with artichokes, linguine, butter, garlic, artichokes, lemon zest

Taken from food52.com/recipes/80593-linguine-con-carciofo (may not work)