Linguine with Crema di Noci |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Prep: 5 minutes; Cook: 20 minutes Ingredients:
8 ounces uncooked linguine |
1/2 cup walnut halves |
1/2 teaspoon salt |
2 garlic cloves, peeled and halved |
1/2 cup 2% reduced-fat milk |
1/4 teaspoon freshly ground black pepper |
1/4 cup grated fresh romano cheese |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, place walnuts in a single layer on a baking sheet. Bake at 350° for 8 minutes or until toasted. Place 1/3 cup hot walnuts, salt, and garlic in a food processor; process until nuts are finely ground. Microwave milk at HIGH 1 minute or until hot. Add hot milk to food processor; process until smooth. Chop remaining walnuts.
4. Drain pasta, reserving 1/4 cup pasta water. Combine pasta, walnut cream, chopped walnuts, and pepper in a bowl; toss to coat. If necessary, add reserved pasta water, 1 tablespoon at a time, to thin walnut cream. Sprinkle with Romano cheese. Serve immediately.
5. Crema di noci (KREH-mah dee NOH-chee) means cream of walnut. Toasted walnuts are puréed into butter as a base for this pasta sauce.
|
|