It’s Parsley’s Time

“Parsley/Is gharsley,” penned Ogden Nash--but I’ll venture to guess that America’s funniest poet never enjoyed a steaming plate of linguine with parsley pesto and toasted walnuts.

When paired with a zesty salad of tomatoes, celery and Kalamata olives, the linguine makes a full-flavored winter meal that won’t weigh you down.

LINGUINE WITH PARSLEY PESTO AND TOASTED WALNUTS 1/4 cup walnut halves 2 cups Italian parsley leaves, tightly packed 1/2 cup fresh basil leaves, packed 2 tablespoons grated Parmigiano-Reggiano or other Parmesan cheese 1 clove garlic, chopped 3/4 cup reduced-sodium chicken broth 1/4 cup extra-virgin olive oil 1 pound dried linguine

Place walnuts in small skillet over medium to medium-low heat. Heat, stirring often, until heated through. Set aside.

Place large pan of salted water over high heat to boil (for linguine) while making pesto.

Process walnuts, parsley, basil, cheese and garlic in food processor until mixture is finely chopped. Add chicken broth and process until pureed. With processor running, add olive oil in thin, steady stream until blended and smooth.

When pasta water is boiling, gradually stir in linguine and cook until al dente, or firm to bite, about 8 minutes. Ladle out 1/3 cup hot pasta water and reserve. Drain pasta and place in large serving bowl. Toss pasta with pesto and reserved pasta water. Serve at once. Makes 4 servings.

This salad makes a great side dish when served with crostini or bread.

CHERRY TOMATO, CELERY AND OLIVE SALAD 1 basket cherry tomatoes, rinsed and quartered 1/2 cup chopped celery 1/4 cup pitted and chopped Kalamata olives 1 tablespoon extra-virgin olive oil

Combine cherry tomatoes, celery, olives and olive oil in serving bowl and toss gently. Makes 4 servings.

Note: To quickly remove pits from Kalamata olives, place on work surface and press with side of large chef’s knife. Olive will split and expose pit.