Pansotti With Walnut Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Walnuts and cream make a rich sauce for stuffed pasta. serve this with a light, fruity white wine. Ingredients:
1 cup shelled walnuts |
1/2 cup double cream (heavy) |
12 ounces cheese-herb filled pansotti or 12 ounces other stuffed pasta |
4 tablespoons garlic-flavored olive oil |
salt |
ground black pepper |
Directions:
1. Put the walnuts and garlic oil in a food processor and process to a paste, adding up to 1/2 cup warm water through the feeder tube to slacken the consistency. Spoon the mixture into a large bowl and add the cream. Beat well to mix, then season to taste with salt and black pepper.
2. Cook the pansotti or stuffed pasta in a large pan of salted boiling water for 4-5 minutes; according to the instructions on the packet. Meanwhile, put the walnut sauce in a large warmed bowl and add a ladleful of the pasta cooking water to thin it.
3. Drain the pasta and tip it into the bowl of walnut sauce. Toss well, then serve immediately.
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