Pasta with Pecorino Herb Walnut Sauce via Savoring Every Bites’ Blog

You gotta visit Savoring Every Bites’ blog. It gets a big four out of four cans of chew from the Hillbilly. (That means it is really good).

Pasta with Pecorino Herb Walnut Sauce

1/2 lb. dried pasta

1 cup walnuts

Small bunch of fresh parsley

2 garlic cloves

1/4 cup freshly grated Pecorino cheese

1-2 tablespoons olive oil

1/2 cup heavy cream

Combine the walnuts, parsley and cheese in a food processor. Process while slowly adding in the olive oil. The mixture should be crumbly; not wet as a pesto. Set aside. Can be made several hours ahead, refrigerate until needed.

Cook the pasta in a large pot seasoned with kosher salt according to the directions on the package until al dente. While the pasta is cooking, prepare the sauce in a large skillet heating 1 tablespoon of butter over medium heat. Add in the the walnut mixure and toast lightly, stirring often, do not allow to burn. Add in the cream, allow to simmer gently, stirring well. Stir in a few tablespoons of the pasta cooking water to blend the sauce to a rich thickness. Drain the pasta (reserving some more cooking water) and add to the skillet, tossing gently. Add in additional reserved pasta water if pasta seems dry, tossing to continue to combine the sauce well. Season to taste with kosher salt and freshly ground black pepper. Serve immediately with additional grated Pecorino. Makes 2 for dinner or 3-4 for appetizer.

3 Comments (+add yours?)

  1. vivien2u
    Dec 14, 2011 @ 14:15:33

    That looks yummy. I’m sure your favorite beer would go fine with this.

    Thanks for the visual.


  2. Just A Smidgen
    Dec 14, 2011 @ 16:34:46

    4 cans I say! This looks so creamy, cute little noodles as well!


  3. Trackback: several pecorino cheeses « livindolcevita

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