Fresh Pasta with Roasted Walnut Sauce
by windycitymustard
Cook a pound of fresh tagliatelle, fettucine, or other "ribbon" pasta in abundant, sea-salted boiling water to the al dente stage, drain, and toss with 1 1/2 cups of the following sauce. If fresh pasta is not available, substitute dried artisinal pasta.
Still searching for what to cook ?
Find the most delicious recipes here
INGREDIENTS
- 8 ounces shelled walnuts ; lightly roasted
- 1/2 teaspoon ground cinnamon
- Several ; gratings of nutmeg
- Sea ; salt and just-cracked pepper
- 1/4 cup bleu olive California Mission EVOO
- 1/4 cup heavy cream
- 1/4 cup late-harvest white wine such as Vin Santo or Mosc
INSTRUCTIONS
In the work bowl of a food processor fitted with a steel blade, pulse the walnuts until they are the texture of very coarse meal (do not grind them too finely - more texture is better than less). Add the cinnamon, nutmeg, salt, and pepper, and pulse two or three more times to combine; with the machine running, pour a mixture of the olive oil, cream, and wine through the feed tube and process only until the paste is emulsified. Taste and correct the sauce for salt and spices.
NOTES
As divine as this sauce is, tossed with just-cooked pasta, it presents other delicious opportunities: Keep some in the refrigerator and place a spoonful over just-roasted chicken or pork; spread it on grilled bread and pass it along with cold white wine for an appetizer; enrich simple vegetable soups with a dollop, or try it as a condiment for steamed asparagus.
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
|
||
| Serving Size: 1 Serving (11g) | ||
| Recipe Makes: 4 Servings | ||
|
|
||
| Calories: 56 | ||
| Calories from Fat: 55 (98%) | ||
|
|
||
| Amt Per Serving | % DV | |
|
|
||
| Total Fat 6.1g | 8 % | |
| Saturated Fat 2.2g | 11 % | |
| Monounsaturated Fat 3.3g | ||
| Polyunsanturated Fat 0.5g | ||
| Cholesterol 10.2mg | 3 % | |
| Sodium 2.9mg | 0 % | |
| Potassium 7mg | 0 % | |
| Total Carbohydrate 0.5g | 0 % | |
| Dietary Fiber 0.2g | 1 % | |
| Sugars, other 0.3g | ||
| Protein 0.2g | 0 % | |
|
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
||
Calories per serving: 56
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
What would you serve with this? Link in another recipe.