Once again I’m offering you a quick and easy pasta recipe. There are many recipes with a walnut cream but this one uses chopped walnuts that are slightly roasted.
prep time 5 min cook time10-12 min
ingredients for 2
- 200g spaghetti
- extra virgin olive oil
- 15 shelled walnuts
- a bunch of loose leaf parsley
- 2 garlic cloves
- salt and pepper
- grated Parmesan or Pecorino
1. Begin by heating a large pot of water over high heat. Meanwhile, lightly toast the walnuts for just a few minutes until fragrant in a pan over medium-high heat, stirring constantly. When the walnuts smell like they’re beginning to toast, remove them from the heat and transfer to a clean dish towel. Wrap them in the towel, and rub between your hands to remove some of the papery shells. Chop the nuts medium-fine, and set aside.
2. In a wide, heavy skillet or saucepan large enough to accommodate the cooked spaghetti, heat the oil over medium heat and add the garlic. Cook, stirring, until it begins to sizzle. Add the walnuts, stir together for 30 sec and remove from the heat.
3. When the water comes to a boil, salt generously and add the spaghetti. Cook al dente, following the recommendations on the package but checking about a minute before the indicated time. Add a little bit of the pasta water to the pan with the walnuts, and reheat over medium heat.
4. When the pasta is ready, drain and toss in the pan with the walnuts. Add the parsley, adjust salt if necessary and add pepper.
5. Serve immediately with a grated cheese of your choice.
tip: you could add some anchovies to the pan if you like them.
tip: add some lemon juice to the pasta sauce
BUON APPETITO!
