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Step-By-Step
Pasta with Rustic Walnut
Sauce
A traditional Italian recipe
that uses lightly toasted walnuts in a simple but delicious
sauce for pasta. Very rich!.
About the only time I even think
of walnuts is when I see them in trays of mixed nuts
at Christmas. That was, until I found this traditional
Italian recipe that uses lightly toasted walnuts in
a simple but delicious sauce for pasta. Handmade penne
from Italy is a nice authentic touch.
Serves 4 as a main course or 8 as
a first course
2 1/3 cups (575ml) freshly shelled
walnuts
2 tbsp (25ml) butter
2 cloves of garlic, finely chipped
1 ½ cups (375ml) whipping cream
2 tbsp (25ml) fresh rosemary leaves, chopped
salt
One 450 g package penne pasta
¼ cup (50 ml) freshly grated parmesan cheese
Freshly ground black pepper
Instructions:
- Assemble your ingredients
- Preheat the oven to 400 Degrees
F (200 C)
- Toast the walnuts. Spread out
the walnuts on a baking sheet and place them in the
oven. Toast them for about 6 minutes or until fragrant
and lightly browned. Allow them to cool, and then
chop them coarsely. Bring a large pot of water to
a boil.
- Sauté the garlic. In a
frying pan, over medium high heat, melt the butter
and sauté the garlic for about one minute,
or just long enough to color.
- Add the walnuts. Cook, stirring
over a low heat for 1 minute.
- Add the walnuts nuts, cream and
rosemary. Cook over a low heat for 5 minutes, stirring
often. While the sauce is thickening, add the salt
and pasta to the boiling water and cook until al dente.
- Drain pasta and toss with sauce.
Add the Parmesan cheese, season and serve.
Presentation:
Ensure some of the toasted walnuts
are placed on top of the pasta to make your plate more
visually appealing.
Wine Pairing Suggestion: Serve
with a hearty red such as Pasqua Sagramoso Ripasso,
Valpolicella
Enjoy! Mangia!
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