Servings: Serves 4–6
- 1 Tbsp. kosher salt , for pasta water, plus extra for seasoning to taste
- 8 ounces angel hair pasta
- 4 Tbsp. extra-virgin olive oil
- 4 Tbsp. fresh lemon juice
- 2 Tbsp. Italian parsley
- 2 cups Parmesan cheese , plus extra for garnish
- 1/3 cups toasted chopped walnuts
- 1 lemon
- Lemon zest
- Cracked black pepper
- 2 Tbsp. walnut oil or extra-virgin olive oil , to drizzle over cooked pasta (optional)
- 1 pinch red pepper flakes , for each serving over pasta (optional)
Preheat the oven to 200°. When the oven has reached 200°, turn off and place the 6 pasta bowls you are going to use inside.
Fill a pasta pot with water with at least 2 1/2 quarts of water and add 1 tablespoon of kosher salt. When the water has come to a boil, add the angel hair pasta. Angel hair cooks quickly— in about 3 to 5 minutes—so do not overcook!
Take the angel hair out of the water with tongs while it still has a tiny crunch when you bite into it (remember, the pasta continues to cook after you take it out of the water and you don't want to end up with soft, soggy pasta). Place into a large, warm pasta bowl.
Do not throw out the pasta water.
In the bowl with the angel hair, add the olive oil, lemon and parsley, and mix gently with the tongs. Add a ladle full of the pasta water and mix again.
Take the pasta bowls out of the oven and line them up. Divide the angel hair between the bowls and sprinkle a generous amount of Parmesan cheese over the top of each, about 2 to 3 tablespoons. Add some of chopped toasted walnuts, approximately 2 teaspoons, over the top of each serving and drizzle with olive oil. Crack some fresh pepper and sprinkle a small amount of kosher salt and red pepper flakes on top as well. Finish with the lemon zest and serve with a lemon wedge.