1 cup California walnuts
1/4 cup parsley, loosely packed
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon zest
1 pound (16 ounces) bucatini pasta
1/2 cup (1 stick) unsalted butter
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup grated parmesan cheese
8 lemon wedges
In a food processor (or chop by hand) add the walnuts, parsley, and lemon juice and lemon zest. Process until crumb form. Set aside.
Cook bucatini per package instructions.
In a cast iron skillet or saute pan over low heat, melt butter. Stir often for 10 minutes until browned and the butter gives off a nutty aroma.
Toss cooked and drained pasta with browned butter and plate. Season with salt and black pepper, then top each plate of bucatini with the walnut parsley mixture.
Sprinkle with Parmesan cheese if desired and serve with wedges of lemon.
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