A good recipe for the cooler months from ” Cook Simple” by Diana Henry. If you like you can toss torn rocket or baby spinach leaves into the pasta before adding the sauce if you want something a bit more substantial.
Ingredients
- 300 g pappardelle
- salt and pepper
- 30 g chopped flat leaf parsley coarsely chopped
Walnut Sauce:
- 25 g coarse bread
- 100 g shelled walnuts
- 1 garlic clove
- 75 ml olive oil
- 125 ml double cream
- 55 g parmesan freshly grated
Servings:
Instructions
- Soak the bread in a little water for 10 minutes or so, then squeeze out the excess. Put into a mortar or food processor with the walnuts and garlic and pound or blend.
- Stir in the olive oil, cream, Parmesan and seasoning to make a thick creamy sauce.
- Cook the pasta in plenty of boiling salted water until al dente. Mix 2tbsp of the pasta cooking water with the sauce, then drain the pasta.
- Toss the pasta with the sauce and the parsley and serve immediately.
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