Recipes don’t come much easier than this. Walnuts, garlic oil and cream make a stunningly successful sauce for stuffed pasta. For speed and flavour, use fresh pasta.
Preparation time: 4 minutes;
Cooking time: 4 — 5 minutes
Ingredients for four servings:
90g/3 ½ oz/scant 1 cup shelled walnuts or walnut pieces
60ml/4 tbsp garlic-flavoured olive oil
120ml/4fl oz/ ½ cup double (heavy) cream
350g/12oz cheese and herb-filled pansotti or other stuffed pasta
Put the walnuts and garlic oil in a food processor and process to a paste, adding up to 120ml/4fl oz/ ½ cup warm water through the feeder tube to slacken the consistency. Spoon the mixture into a large bowl and add the cream. Beat well to mix, then season to taste with salt and black pepper.
Cook the pansotti or stuffed pasta in a large pan of salted boiling water for 4-5 minutes, or according to the instructions on the packet. Meanwhile, put the walnut sauce in a large warmed bowl and add a ladleful of the pasta cooking water to thin it.
Drain the pasta and tip it into the bowl of walnut sauce. Toss well, then serve immediately.
Walnuts become rancid quite quickly, so you shouldn’t store open packets in the pantry for long periods. For a sauce like this one, or anything else for which the walnuts are ground, buy the more economical walnut pieces.
Don’t worry if you can’t locate pansotti; tortellini will work just as well. The best place to buy the pasta for this recipe is a specialist deli where pasta is made on the premises.
Energy 702kcal/2931kJ; Protein 14.3g; Carbohydrate 66.1g, of which sugars 4g; Fat 44.1g, of which saturates 13g; Cholesterol 41mg; Calcium 58mg; Fibre 3.3g; Sodium 11mg.