Pansoti with walnut sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Recipe basic pasta | |
| 2 | bunches | Italian parsley, finely chopped |
| 2 | bunches | Basil, finely chopped |
| 1 | cup | Cooked spinach, finely chopped |
| ½ | cup | Pecorino Romano cheese |
| Salt and pepper | ||
| ½ | cup | Extra virgin olive oil |
| ½ | cup | Walnut pieces |
| 2 | Cloves garlic, peeled | |
| ¼ | cup | Grated Parmigiano Reggiano |
| 4 | tablespoons | Whipping cream |
Directions
In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper. Set aside.
Lay out pasta on work surface and cut into 2-inch diameter circles. Place 1 teaspoonful of herb mixture in each one and fold into half moons, pressing firmly to close. Continue until all are finished. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute. Pour into a 12-inch to 14-inch saute pan and set aside. Add cream to pan.
Place pansoti in water and cook until tender, about 4 to 5 minutes. Drain and pour into pan with sauce. Place over medium heat and toss to coat.
Serve immediately.
Yield: 4 servings
Recipe by: Molto Mario
Posted to MC-Recipe Digest V1 #506 by Sue <suechef@...> on Mar 08, 1997.