Tuscan Penne in Walnut-Garlic Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is another great dish from the Tuscan cooking class I took. Ingredients:
2 cups basil leaves |
1 garlic clove, peeled |
1/2 cup freshly grated pecorino romano cheese |
2 cups shelled walnut halves |
2 tablespoons salt |
1/2 teaspoon salt |
3 tablespoons extra-virgin olive oil |
1 lb penne rigate |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Crush the basil, garlic, Pecorino, and walnuts into a semi-smooth paste in a mortar or in a food processor. Add 1/2 teaspoon of the salt. Beat in the olive oil in a thin, steady stream until a creamy paste forms; the sauce will not be smooth. Set aside.
2. Bring 5 quarts of water to a boil; add the penne and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 1 cup of the pasta cooking water.
3. Toss the penne with the sauce and the reserved pasta cooking water in a heated bowl. Serve hot, sprinkled with the pepper.
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