1. Bring a large pot of water to a boil over high heat.

2. While water comes to a boil, toast walnuts in a large skillet over medium heat until golden brown and fragrant, about 5 to 7 minutes. Transfer nuts to a plate to cool and set aside.

3. When water has reached a boil, sprinkle in a spoonful of salt, then add linguine. Stir pasta well and cook, stirring once or twice, until just al dente, about 8 to 9 minutes.

4. While pasta is cooking, prepare the sauce. In a large skillet over medium-high heat, heat olive oil and shallots and cook until shallots are very soft and just beginning to brown, about 5 minutes. Add wine and bring to a boil. Use a wooden spoon to scrape up any brown bits in the bottom of the pan. Continue to cook until wine is reduced by half, about 1 to 2 minutes. Add thyme and strawberries and toss just to combine. Season with salt and pepper.

5. Drain pasta and return to pot. Pour the strawberry sauce over the top. Add walnuts, 1/4 cup of the Parmesan, and parsley. Toss to combine. Sprinkle with remaining Parmesan and serve.

Source: Hannaford fresh Magazine, May - June 2015