In winter, do you also belong to those people with plenty of walnuts lying about the house?
After watching an episode of Mind of a Chef (S02E09), Ruth Rogers from the River Café in London gave me a good idea, which is quite seasonal.
Walnut Tagliatelle…. Or in my case I used bucatini. This dish is like the vegetarian version of Carbonara. Creamy, crunchy, roasted aromas and fresh.
Simple and delicious… Just give it a try.
Ingredients (serves 2)
- Milk 200ml
- Walnuts (handful without the shell)
- A bit of stale bread
- parmesan cheese
- 1/3 bunch of parsley
- Olive oil
- Tagliatelle or bucatini for 2
- Boil the walnuts in the milk
- Take the walnuts out and do not discard the milk
- Add bread pieces to the milk for soaking (off the fire)
- Peel the walnuts
- Chop up the parsley
- Prep your pasta
- In a mortar and pestle break down the walnuts with the parsley, and about 3-4 table spoons of the soaked bread
- Season with a bit of salt and grated parmesan
- Transfer to a mixing bowl, and add oil until the consistency is like that of a thick custard
- By now your pasta should be ready, and some cooking water been preserved
- In a large frying pan add the walnut mix, let it become fragrant, then add some pasta water
- Add the pasta, mix well, serve and enjoy!
Thanks again to Ruth Rogers and April Bloomfield for the inspiration.