Walnut sauce, sugo di noci, Aaron's pasta palazzo, a growing archive of all that is pasta

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.

120g (4oz) walnut pieces
15g (½ oz) butter
2 tablespoons olive oil
1 clove of garlic, peeled
120g (4 oz) freshly grated parmesan cheese
salt and freshly ground black pepper
500g (1lb 2oz) pappardelle, fettuce other egg noodles
Oven Temp: Gas Mark 4/ 350°F/180°C

METHOD

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.