Sunday, June 10, 2012
Garlic and nuts mafalda corta
This nutty garlic pasta was inspired by the "Tagliatelle with walnut sauce" from The Big Book of Pasta. Fried bits of garlic mixed into a nutty creamy sauce is good enough to eat with just about any type of starch!
Pasta cooked according to package directions, save pasta water
3 - 4 cloves of garlic, chopped
1 cup of ground walnuts, with chunky bits
1 cup of ground cashews, with chunky bits
1/2 cup breadcrumbs
3/4 cup cream
1/4 cup pasta water
lots of ground black pepper
salt to taste
fresh chopped parsley
In a skillet, saute chopped garlic in olive oil until slightly browned, then add walnuts, cashews, and breadcrumbs until heated through. If bits stick to the pan, that is ok. Add cream, pasta water, and pepper to nut mixture and bring to a bubble. Once sauce has thickened, turn off the heat and mix in cooked pasta. Add salt and fresh parsley. Buon appetito!!