Monday, January 9, 2012

Walnut Pasta Sauce

I am always on the look out for pasta sauce recipes that do not include tomato. The acid doesn't sit well with me. I found this recipe for Walnut Pasta Sauce and it was fantastic. At first I was worried it might be chunky and that bits of nuts would be caught in my teeth, but not so. Here's how I made it:


1 cup walnuts
1/4 cup olive oil
1/4 cup white wine
1/4 cup heavy cream
1/4 tsp nutmeg
1/2 tsp cinnamon
Salt & Pepper

In a food processor, add the nuts and pulse until they're a fine consistency. The original recipe called for toasting the walnuts, but I skipped that step.

Add in the olive oil, white wine, and pulse again to mix well. That was the amount of oil called for in the original recipe. It came out a bit lumpy, so add in some more olive until it smooths out. Some people say to cook your pasta and add in a bit of pasta water, because it will replace some of the starch lost during cooking and thicken it up a bit. I did not do that and thought it was fine.

Now add in your nutmeg and cinnamon and pulse again to mix.

Transfer this mixture to a pot and heat. Add in your heavy cream and heat. I actually just added the whole pint of heavy cream. Salt and pepper to taste. Toss with pasta.

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