|SUGO DI NOCI|
|Walnut sauce Version No.1||Serves 4-5 as a main course|
|If you have a blender or food processor you can turn out this gourmet delight
in a matter of minutes. It is particularly good with wide noodles such as fettuce or pappardelle.
The sauce will keep for up to a week in a refridgerator and it freezes well.
Spread the walnuts on a baking sheet and place in the preheated oven for about 7-8 minutes. Allow them to cool for a few minutes and then rub/shake them in a clean cloth to remove the skins, then leave to cool.
Blend together the walnuts, butter, oil and garlic until they are reduced to a smoothish paste. Then transfer to a bowl, stir in half of the cheese and season to taste.
Cook the pasta in plenty of boiling salted water until al dente. Stir 6 tablespoons of boiling water into the walnut paste. Drain the pasta, transfer to a warmed serving dish and mix well with the sauce. Serve with the remaining cheese.