Tagliatelle In A Fresh Basil And Walnut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Grains | Vegetarian | Veg2, Vegetarian | 4 | Servings |
INGREDIENTS
| 12 | oz | Tagliatelle or pappardelle |
| Salt and pepper | ||
| 2 | Sweet ripe tomatoes | |
| 2 | Garlic cloves | |
| 2 | oz | Freshly grated Parmesan |
| cheese plus extra to | ||
| serve | ||
| 1 | Handful fresh parsley | |
| 4 | T | Extra virgin olive oil |
| 1 | Handful torn fresh basil | |
| leaves | ||
| 2 | oz | Walnut pieces |
| 3 | T | Single cream |
| 1 | Sprigs fresh basil to | |
| garnish |
INSTRUCTIONS
Cook the pasta in boiling salted water as directed on the packet. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic. Put the tomatoes, garlic, pepper, Parmesan cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, then add the basil and walnuts. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with Parmesan cheese. Converted by MC_Buster. NOTES : This is a very rich pasta dish. I usually use tagliatelle which are flat, ribbon noodles but for a change I use pappardelle. These are broader noodles which sometimes have wavy edges. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 195
Calories From Fat: 122
Total Fat: 14.3g
Cholesterol: 12.5mg
Sodium: 1313.8mg
Potassium: 475.2mg
Carbohydrates: 6.9g
Fiber: 4.3g
Sugar: <1g
Protein: 13g