Agliata per pasta (garlic & walnut sauce for pasta)

Yield: 4 servings

Measure Ingredient
2 slices Stale bread, crusts removed
2 tablespoons Stock, warmed
1 cup Walnuts, toasted
½ cup Parsley, stems trimmed
3 mediums Garlic cloves, chopped
½ teaspoon Salt
⅛ teaspoon Black pepper
6 tablespoons Olive oil

Soak the bread in the stock & then squeeze out any excess moisture.

Combine the bread with the walnuts, parsley, garlic, salt & pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste. Toss with your favourite pasta & serve hot.

Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 03-27-95

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