Linguine With Artichoke Walnut Sauce - cooking recipe

Ingredients

8 ounces spinach linguine
1/2 cup walnut pieces, toasted
1 (12 ounce) jar marinated artichoke hearts, drained & coarsely chopped
4 tablespoons freshly grated parmesan cheese
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper

Preparation

In a large saucepan over high heat, cook pasta. Meanwhile, in a large bowl, combine all remaining ingredients. When pasta is al dente, drain and immediately toss with walnut and artichoke mixture.