8 ounces shelled walnuts coarsely chopped
1/4 cup Olive oil or 1 stick of butter or margarine
Salt and pepper to taste
Chopped parsley for garnish
Cook the pasta in lightly salted water until tender. In the meantime, melt the butter or place the oil in a sauté pan and add the walnuts. Fry the walnuts until lightly brown or soft. Drain the pasta and put into a large serving bowl. Pour the walnut mixture on top of the pasta and toss gently until all is mixed well. Salt and pepper to taste. Sprinkle parsley on top and toss again.
If you prefer, you can sprinkle some grated cheese on top before serving as well.
NOTE: When dad was a chef in the army during WWII, he had the chance to visit Mostar on a leave. He said he went to this kafana near the great bridge and had this for lunch. Since the recipe is simple, he figured it out and often made this for us. He said you can also squeeze a little lemon juice on the pasta after you drain it and put into the serving bowl, then add the walnut mixture.
NOTE: When dad was a chef in the army during WWII, he had the chance to visit Mostar on a leave. He said he went to this kafana near the great bridge and had this for lunch. Since the recipe is simple, he figured it out and often made this for us. He said you can also squeeze a little lemon juice on the pasta after you drain it and put into the serving bowl, then add the walnut mixture.
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