Spring Linguine with Spinach, Peas and Walnuts

California Walnut Board
  • Yield: 3 to 4 servings
  • Prep: 20 mins
  • Cook: 20 mins


5tablespoons olive oil
1/2-- bag fresh baby spinach leaves (about 5 ounces)
2teaspoons minced or crushed garlic (about 2 good-sized cloves)
1/2teaspoon salt (plus more for the pasta cooking water)
-- Red pepper flakes (plus extra to pass at the table)
3/4pound whole grain linguine
1/3cup grated Parmesan cheese (plus extra to pass at the table)
1cup walnuts, toasted
1/2pound (or more) fresh sugar snap peas, trimmed, and cut in half crosswise


  1. Put up a large pot of cold water to boil over high heat and add a tablespoon of salt. Place a large colander in the sink.
  2. While you wait for the water to boil, tear the spinach into large, bite-sized pieces (this pretty much means just tearing them in half, since they’re already small) into a large bowl. Pour the olive oil over the spinach, then sprinkle in the garlic, 1/2 teaspoon salt, and a big pinch of red pepper flakes. Use tongs or a long-handled fork to mix, and set aside.
  3. When the water boils, add the linguine, keeping the heat high. Cook for the amount of time recommended on the package, checking it toward the end of the suggested time, to be sure it is not getting overcooked. When the linguine is just tender enough to bite into comfortably, but not yet mushy, dump the water-plus-pasta into the colander. Shake to mostly drain (it’s okay to leave some water clinging) then transfer it to the bowl with the spinach mixture, mixing it in with the tongs or the fork as you go, aiming for getting all the pasta coated with olive oil. The spinach will wilt upon contact with the hot pasta.
  4. Immediately sprinkle in the Parmesan and toss well, so the cheese will distribute itself, melting nicely in the process. Add in the walnuts and the peas, mixing very gently so you don’t break the peas. (Really, just shake the bowl a few times, and they’ll mix themselves in.)
  5. Serve hot, warm or at room temperature, passing extra Parmesan and red pepper flakes for individual applications.


  • High quality olive oil (the extra-fruity kind) for drizzling on top.
  • Add more garlic (an additional clove, for garlic lovers).
  • Arugula can substitute for the all or some of the spinach

Recipe by Mollie Katzen. 



Nutritional Info *per serving

  • Calories 510
  • Glycemic Load 6
  • Fat 38g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 13g
  • Monounsaturated Fat 18g
  • Cholesterol 5mg
  • Sodium 430mg
  • Potassium 530mg
  • Carbohydrate 32g
  • Fiber 8g
  • Sugars 4g
  • Protein 17g
  • Trans Fat 0g
  • Vitamin A 80%
  • Vitamin C 70%
  • Calcium 15%
  • Iron 25%