Happiness is....this pasta. Insanely easy. It comes together so fast, you should have your pasta cooking as soon as you start the sauce. The secret to making this dish absolute heaven is toasting the walnuts for exactly the right amount of time in the buter and garlic. The other key is to reduce the cream sauce only a bit so that it will coat the pasta evenly and it won't be too dry. There is a mellowness and smoothness to this dish that is divine. A simple mixed-greens salad with a drizzle of olive oil and lemon juice would round out the meal nicely.
Salsa di Noci
(Walnut Sauce for Pasta)
2 cloves of garlic, chopped
4 Tbsp. butter
20 walnuts, toasted & chopped into about 1/4" pieces
1 cup half & half
salt to taste
white pepper
Freshly grated parmesan
1 pound of farfalle or penne pasta
In a medium size saute pan, heat the butter and add the garlic. Cook for 1 minute and add the chopped walnuts. Cook for about 5 minutes on medium heat, until lightly toasted, then add the cream and let it thicken over medium-low heat for 5 minutes. Salt and pepper to taste. Cook the pasta (short shaped pasta is better) al dente and dress it with the sauce. Serve hot with freshly grated Parmesan cheese.
No comments:
Post a Comment