Light lunches are the way to go on Succot. At least, in my kitchen. One reason is, the family can’t sustain a rich festive meal followed by just such another in this year’s holiday-followed-by-Shabbat round. Another is that evenings are when the family’s together and hungriest. Vegetables soups, quiches, salads and pasta satisfy mid-day hunger just fine when a large dinner’s expected later.
A leafy salad is all you need to follow this rich pasta. Leftover herbed crumbs, you can throw into your next omelet or salad, or on top of soup. Good crunchiness.
Spaghetti With Walnuts and Herbed Crumbs
Source: Al HaShulchan Magazine, June 2012
1 package good-quality spaghetti
2 cups chopped parsley
1 cup chopped basil leaves
2 cups coarsely chopped walnuts
1- 1/2 cup grated Parmesan cheese
1/4 cup olive oil
salt and freshly-ground black pepper
6 tablespoons herbed crumbs (recipe below)
More grated Parmesan to pass around
Cook the spaghetti in plenty of boiling salted water according to package instructions.
In the meantime, chop the parsley and basil. Measure to make sure you have the correct amounts. Then chop the walnuts onto the greens – a simple way to anchor them and prevent them from flying all over the kitchen as you chop. Or, shlep your food processor out and do it all in there. The danger with that is that you might absent-mindedly keep the machine whizzing away so that you wind up with pesto instead of chopped leaves and nuts. This I speak of from experience.
Drain the pasta, but leave a couple of tablespoons of cooking water in the pot.
Return the pasta to the pot and add the chopped greens and walnuts and Parmesan, mixing. Dribble the olive oil throughout. Season to taste and mix again.
Divide the pasta into 4 serving dishes. Scatter herbed crumbs generously over each serving.
2 cups fresh bread chopped into chunks
1 cup parsley leaves, or scallions, or cilantro, or a mix of those
1 large chopped garlic clove
1 tablespoon olive oil
1/2 teaspoon salt
Whizz all the crumb ingredients in the food processor until you have loose crumbs. Careful not to go too far and get a ball of dough. Food processors can be treacherous.
Turn the oven on to 160° F – 70° C. Distribute the crumbs over a baking sheet and bake for one hour. Stir once or twice to make sure they bake evenly.
Pass the extra Parmesan around for those who like it. Sit down and fress out.