| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Italian | New, Text, Import | 1 | Servings |
INGREDIENTS
| 1 | Recipe basic pasta | |
| 2 | bn | Italian parsley, finely chopped |
| 2 | bn | Basil, finely chopped |
| 1 | c | Cooked spinach, finely chopped |
| 1/2 | c | Pecorino Romano cheese |
| Salt and pepper | ||
| 1/2 | c | Extra virgin olive oil |
| 1/2 | c | Walnut pieces |
| 2 | Cloves garlic, peeled | |
| 1/4 | c | Grated Parmigiano Reggiano |
| 4 | tb | Whipping cream |
INSTRUCTIONS
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@sover.net> on Mar 08, 1997.
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