Recipe: Noodles with a Walnut, Garlic & Parmesan Sauce

‘Pappardelle al Sugo di Noci’ – or, tender egg noodles bathed in a rich sauce of toasted walnuts, garlic and the very best Parmigiano-Reggiano cheese.  Not only is this one of the most deliciously comforting pasta dishes ever, it’s ridiculously easy to make and the sauce freezes like a dream.

This recipe came from an old favorite cookbook of mine that’s been my ‘go-to’ for pasta dishes for well over 25 years – Patricia Lousada’s ‘Pasta Italian Style’. I’m not sure whether it’s still in print but Amazon will have a few copies and I highly recommend it.

You’ll need a food processor to create the sauce which you can make ahead and keep in the fridge for up to one week. I usually make a batch, eat some immediately then freeze the rest.

BLOG Noodles with toasted walnuts, garlic & parmesan 005PAPPARDELLE al SUGO di NOCI

(Serves 4-6)

Ingredients:

4 oz (114g) of walnut pieces

1 fat clove of garlic, peeled

3 oz (85g) of butter

2 tablespoons (30ml) of extra-v olive oil

4 oz (114g) of freshly grated (real Italian) Parmesan cheese

12 oz (350g) of pappardelle egg noodles

Sea salt & freshly ground black pepper

Action:

Start by toasting the walnuts. Pre-heat the oven to 350F (180C). Spread the nuts on a baking tray and stick them in the oven for 8-9 mins, until they’re fragrant and golden.

Because I prefer to cut back on laundry, I swirl the toasted nuts around in a wire mesh strainer over the sink to rub off the skins but you can do it in a clean dishcloth. Don’t worry if all the skins don’t come off.

Put the nuts, butter, olive oil and garlic in the food processor and pulse until you have a smooth-ish paste. Transfer the paste to a bowl and stir in half of the grated cheese. Season to taste with salt and freshly ground black pepper and set aside while you cook the pasta (or refrigerate/freeze at this point).

Warm a serving dish for the pasta. As soon as the pasta is cooked according to instructions, add 6 tablespoons (90ml) of the pasta cooking water to the sauce then drain the pasta, tip it immediately into the warmed serving bowl, add the walnut sauce and gently toss it to combine.

To serve, pass around the remaining Parmesan cheese for everyone to sprinkle on top.

 

 

 

About edibletcetera

I'm a passionate foodie who cooks, photographs, eats - then writes about it; an occasional restaurant critic; former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Made in Under 30 mins, Pasta, Vegetables / Vegetarian. Bookmark the permalink.

9 Responses to Recipe: Noodles with a Walnut, Garlic & Parmesan Sauce

  1. Sue Ellen says:

    Great Idea … I sent this to both of my sisters!

  2. Pingback: Recipe: Pappardelle with Lemon, Arugula & Creme Fraiche (and Turkey Meatballs) | Edibletcetera – Fast & Fabulous Food

  3. Christin says:

    Delicious…easy, decadent perfect for a cold winter night! Comfort food extraordinaire, served with a butter lettuce salad. I added a pinch of fresh nutmeg to the sauce 🙂

  4. Christin says:

    I want to make a double batch and freeze, then put in checked luggage for my trip to SF for my mom’s upcoming 75th, it can thaw as it flies! Just make a sald and we are set for yummy in the tummy 🙂

  5. chris says:

    This was really good, thanks so much for the recipe! I added a little chicken broth and some red pepper flakes. 🙂

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