Pasta with walnut and garlic sauce

Pasta with Walnut and Garlic Sauce

I was so happy to see this recipe posted on One Perfect Bite yesterday at the exact moment that I was trying to figure out what on earth to make for dinner.  Fate stepped in and we were rewarded with a delicious meal.  I didn’t have any fusilli in the pantry so I used the thin spaghetti that was there instead.  Definitely use a firmer pasta shape, like fusilli or penne, and you’ll be very pleased with the results.  I’m adding this to our usual pasta rotation from now on.  Pairing it with some crusty bread and a nice salad will give even you the illusion that you slaved over this dish, when it’s really one of the easiest pasta dishes I’ve made.

{one year ago:  chocolate chip cookie cake}

Recipe:  Pasta with Walnut and Garlic Sauce

(from Patricia Wells’ book, Trattoria, via One Perfect Bite)

2 large garlic cloves, minced

kosher salt

1 c. toasted walnut halves

1 c. heavy cream (or any combination of heavy cream, half & half, or whole milk ~I used heavy cream and whole milk)

12 oz. dried fusilli

1/2 c. freshly grated Parmigiano-Reggiano cheese

freshly ground black pepper, to taste

Place garlic, a pinch of salt, and walnuts in the bowl of a food processor.  Process until nuts are coarsely ground.  Add cream (or combination of cream and milk) and pulse to form a fairly smooth sauce with flecks of walnuts throughout.  Add salt and pepper to taste.

Meanwhile, bring water to a boil in a large pot and cook pasta according to package directions.  While pasta is cooking, heat sauce in a microwave or on the stovetop until warm.

Drain pasta.  Transfer to a serving bowl and toss with sauce to combine.  Add cheese and toss again.  Salt and pepper to taste.  Serve immediately.  Yield: 4-5 servings.