Pappardelle al Sugo di Noce
Serves: 4 – 5
4 oz walnut pieces 100g un etto noci
3 oz butter 75 g burro
1 clove of garlic, peeled 1 spicco d’aglio
2 tablespoons olive oil olio d’olive
2 oz grated Parmesan cheese Parmigiano Reggiano
Salt and freshly ground back pepper Sale e pepe
12 oz pappardelle or other egg pasta. 350 g pappardelle
- Put the walnuts, butter, garlic and oil in a food processor and blend to a smooth paste. Add the cheese and season to taste.
- Cook the pasta ‘al dente’. Homemade pasta will only need 2 mins. For commercial egg pasta, follow instructions on pack.
- Drain the pasta when cooked, reserving a jug of the cooking water.
- Mix the sauce with 6 tablespoons of the cooking water and stir into the pasta. Add more water if the sauce seems too thick.
Serve with more grated Parmesan cheese.
This is good made with homemade egg pasta