Ingredients (serves 4)
- 250g walnut pieces
- 2 garlic cloves, sliced
- 40g butter, softened
- 1/4 cup finely grated parmesan cheese
- 2/3 cup flat-leaf parsley leaves
- 3/4 cup olive oil
- 1/3 cup thickened cream
- 500g parpadelle pasta (see note)
Method
- Place walnuts into a dry non-stick frying pan over medium-high heat. Cook, tossing, for 5 minutes or until toasted. Set aside 2 tablespoons of nuts.
- Place remaining walnuts into a food processor with garlic, butter, parmesan and 1/4 cup parsley. Process until finely chopped. With motor running, slowly pour oil through feed tube until a thick paste forms. Transfer to a bowl. Stir in cream. Season with salt and pepper.
- Cook pasta in a large saucepan of boiling salted water, following packet directions, until just tender. Drain. Return pasta to saucepan. Add walnut sauce. Toss over low heat until well combined. Spoon into serving bowls. Top with remaining parsley and reserved walnuts. Serve.
Notes & tips
Note: Parpadelle is a thick egg pasta.
Source
Super Food Ideas - October 2004 , Page 65
Recipe by Dixie Elliott