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Pansoti with Walnut Sauce

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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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