Winter Pasta; introducing walnuts in a savoury dish

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

Preparation

  • 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.

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