Spaghetti Con Salsa Di Noci |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Spaghetti with Walnut Sauce Ingredients:
1 cup walnut pieces or 1 cup walnut halves |
3 tablespoons plain breadcrumbs |
3 tablespoons parsley, chopped |
2 garlic cloves (optional) |
1/4 cup butter, at room temperature |
2 tablespoons cream |
salt and pepper |
14 ounces whole wheat spaghetti |
1/4 cup parmesan cheese, freshly grated |
Directions:
1. Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts.
2. Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper.
3. Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately.
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