Linguine with Onion Confit, Goat Cheese, and Walnuts

This was the very first recipe I ever made from a vegetarian cookbook. A friend of mine had it and it inspired me to become a vegetarian. I realized that vegetarian cuisine could be delicious, sophisticated and hearty.

The book, a staple in my collection of 15 years, is "Fields of Green" by Annie Somerville. I highly recommend it to anyone looking to build their library.

This pasta dish is easy and rich. It can be a little dry so serve it with a side that has a lot of juice, such as fruit salad.

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Linguine with Onion Confit, Goat Cheese and Walnuts

1 Tbl extra virgin olive oil

2 medium yellow onions, thinly sliced, about 4 cups

Salt and pepper

2 garlic cloves, finely chopped

1/4 cup dry white wine

1/2 lb fresh linguine

1/3 cup chopped fresh basil, about 20 leaves

3 Tbls walnut pieces, toasted

1 oz soft goat cheese (I use 2 oz to kick up the flavor)

Heat the olive oil in a wide skillet. Add the onions and 1/2 tsp salt; saute over medium heat for about 10 minutes, until the onions begin to soften and release their juices. Add the garlic continue to cook over medium heat, gently scrapping the pan with a wooden spoon to keep the onions from sticking as they caramelize. After 40 minutes, the onions should be a rich golden color and very sweet. At this point, add the wine to deglaze the pan and simmer over low heat.

Bring a large pot of water to boil. Chop or break the toasted walnuts into pieces with your hands. When the water is boiling, add 1 tsp salt and the linguine and cook until tender. Just before draining the pasta, add 1/4 cup of the cooking water to the onion confit. Immediately drain the pasta then add the confit along with the walnuts and basil to the pasta. Season with 1/2 tsp salt and a few pinches of pepper. Crumble in the cheese and serve immediately.