Pasta with walnut cream sauce:
2 cups walnuts
1/4 cup toasted walnuts
1 peeled clove of garlic
1/4 tsp nutmeg
1/4 tsp red pepper flakes
salt & pepper
1/2 cup EVOO
1 lb brown rice pasta - shape of your choice
2 Tbls chopped fresh parsley
Boil a large pot full of water with salt added. Add the walnuts and garlic and cook for about 15 minutes, or until tender.
Remove walnuts & garlic from water with a slotted spoon and into the blender or food processor. Reserve 1 1/4 cups of the cooking water. Add the nutmeg, red pepper, 1/2 tsp salt, 1/2 tsp pepper, and reserved cooking water to the blender, pulse until finely chopped. With the motor running, drizzle in olive oil until creamy - may take around 5 minutes. Transfer to a bowl.
In the pot of water, add your pasta of choice and cook until tender, but don't over cook. Drain and toss with the sauce you made above. Serve in bowls topped with toasted walnuts and chopped parsley.
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