1

Cook the pasta according to pack directions, but do not add salt.

2

While pasta is cooking, bring the stock to the boil in a medium pan, over medium heat.

Add garlic and dried chillis if used.

Cook, stirring, for 2 minutes.

Remove from heat.

3

Ladle out 1 cup of the pasta cooking water; add to the stock mixture

4

Drain the pasta in a colander.

Place pasta on a large serving platter or in a large serving bowl.

Add the stock mixture, basil, and black pepper, toss gently until well combined.

Sprinkle with Parmesan and walnuts and serve immediately.

Variation

This dish makes a great base for adding leftover meats or vegetables.

Add 1 cup of any of the following: steamed broccoli florets, red or green capsicum cut into strips, thinly sliced zucchini, or chopped fresh spinach.

Or, toss in 1 cup of skinned, diced cooked chicken breast. Add these ingredients when heating the stock mixture in Step 2.

Cooks Tips

To shred basil, stack several leaves together and then tightly roll the stack into a cylinder. Slice the cylinder crosswise to form long, thin shreds.

Use pronged pasta forks to toss pasta and sauce without breaking the strands. The forks can also be used to drain the pasta as it is lifted from the cooking pan.