Linguine with Walnut Sauce
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Linguine with Walnut Sauce
On its own, this rich sauce can be tossed with linguine and a dab of butter. Simmered with cream, it makes an absolutely delicious sauce for any of the pasta shapes, our your own handmade pasta stuffed with a mild cheese filling. The following includes a method is for removing much of the walnut's bitterness.
Ingredients
Directions
Bring the milk to a simmer in a small sauce pan. Add the walnuts an blanch them for about 10 minutes.
Remove the walnuts from the milk, reserving the warm milk.
Soak the bread in the warm milk.
Place the walnuts and grated cheese in the bowl of a food processor fitted with the steel blade. Process until finely chopped.
With the motor running pour in the Colavita Olive Oil in a thin stream. Continue processing until the oil is incorporated and the sauce is very smooth.
Add in the piece of milk soaked bread. Reserve the milk.
Bring a large pot of salted water to a boil. Cook the Colavita Linguini in the water according to the package instructions. Drain.
Pour about 1/4 cup of the reserved milk in a large skillet over medium-low heat. Add in the pasta and the walnut sauce. Mix to coat the linguini with the walnut sauce. If the mixture seems dry, add a milk a little at a time until your desired consistency is achieved.
Season to taste with salt, pepper and nutmeg.
Serve with grated Parmegiano Reggiano cheese and fresh parsley.
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Ingredients
Directions
Bring the milk to a simmer in a small sauce pan. Add the walnuts an blanch them for about 10 minutes.
Remove the walnuts from the milk, reserving the warm milk.
Soak the bread in the warm milk.
Place the walnuts and grated cheese in the bowl of a food processor fitted with the steel blade. Process until finely chopped.
With the motor running pour in the Colavita Olive Oil in a thin stream. Continue processing until the oil is incorporated and the sauce is very smooth.
Add in the piece of milk soaked bread. Reserve the milk.
Bring a large pot of salted water to a boil. Cook the Colavita Linguini in the water according to the package instructions. Drain.
Pour about 1/4 cup of the reserved milk in a large skillet over medium-low heat. Add in the pasta and the walnut sauce. Mix to coat the linguini with the walnut sauce. If the mixture seems dry, add a milk a little at a time until your desired consistency is achieved.
Season to taste with salt, pepper and nutmeg.
Serve with grated Parmegiano Reggiano cheese and fresh parsley.