Pasta with walnut-garlic sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Heads garlic |
| ⅓ | cup | Olive oil |
| ⅔ | cup | Walnuts |
| ¼ | cup | Boiling water |
| 1 | teaspoon | Herbal salt substitute |
| ¼ | teaspoon | Cayenne pepper |
| 6 | cups | Cooked linguine or egg |
| Noodles | ||
| 1 | teaspoon | Chopped parsley |
| 2 | tablespoons | Minced fresh basil -- for |
| Garnish | ||
| 2 | tablespoons | Red bell pepper -- minced |
Directions
1. Preheat oven to 300 degrees F. Slice tops of garlic heads to expose cloves. Brush lightly with 1 teaspoon olive oil. Place on ungreased baking sheet and roast for 20 minutes. Let cool slightly, then squeeze heads to extract roasted cloves without peel.
2. Place garlic into a blender or food processor. Add walnuts, remaining oil, the water, salt substitute, and cayenne. Blend until smooth.
3. Toss sauce with hot pasta, then add parsley. Garnish with basil and red bell pepper.
Recipe By : the California Culinary Academy From: Robielynn@... Date: Mon, 16 Jan 1995 14:40:12 ~0500