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.

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