| 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 |
lg |
Garlic cloves |
| 2 |
oz |
Freshly grated Parmesan cheese plus extra; to serve |
| 1 |
|
Handful fresh parsley |
| 4 |
tb |
Extra virgin olive oil |
| 1 |
|
Handful torn fresh basil leaves |
| 2 |
oz |
Walnut pieces |
| 3 |
tb |
Single cream |
| 1 |
|
Sprigs fresh basil to garnish |
INSTRUCTIONS
SAUCE
1. Cook the pasta in boiling salted water as directed on the packet.
2. 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.
3. 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.
4. 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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