Pasta with Parsley Walnut Sauce
Parsley’s flavor is distinctive in this classic nut sauce from southern Italy. Use it on short cuts of pasta, such as fusilli or butterfly.
20 whole walnuts
1/3 cup pine nuts
1 small clove garlic
1 bunch flat-leaf parsley
1 cup light cream
Salt and pepper, to taste
½ pound fusilli or butterfly pasta, cooked al dente
3 tablespoons grated Parmigiano-Reggiano cheese
2 tablespoons unsalted butter
1. Mince the nuts, garlic and parsley together. Transfer the mixture to a bowl. Slowly stir in the cream. Season with salt and pepper. Set aside.
2. Drain the cooked pasta and return the pasta to the cooking pot. Pour the sauce over the pasta slowly and reheat. Add the cheese and butter, and mix well.