Friday, January 22, 2010
Score one for good weeknight food. It took me longer to boil pasta than it did to throw together the walnut sauce, making this one of my new go to meals on busy chaotic nights. I like to serve it with a Caesar salad, garlic bread, and a glass of Pinot Grigio or a sweet Riesling to cut through the wonderfully creamy walnut sauce.
I think I’ll pass this recipe on to my sister-in-law Dorian. She’s going to need some quick easy meals for awhile. Dorian and my brother Steve welcomed their first child into the family Wednesday the 20th at 11:44p.m. Rowan Kay weighed in at a very healthy 8.07 pounds and is 20 inches long.
Now the question is, will this child ever learn to walk? I have a feeling Rowan’s going to move from one set of arms to the other until she’s ten. It’s been a long time since we’ve had a baby in the family.
Congratulations Dorian, Steve & Rowan! We love you!
2 thick slices whole wheat bread
1 1/4 cups milk
2 1/2 cups walnuts pieces
1 garlic clove, crushed
1/2 cup freshly grated Parmesan cheese
6 Tablespoons olive oil
1 pound Riccioli pasta, or any other favorite pasta shape
Salt & Pepper to taste
1 teaspoon dried parsley
1. Cut the crust off the bread and soak in the milk, until most of the milk is absorbed.
2. Preheat the oven to 375 degrees. Spread the walnuts on a baking sheet and toast in the oven for 5 minutes.
3. Place the bread, walnuts, garlic, Parmesan cheese and olive oil in a blender or food processor and blend until smooth. Season to taste with salt and pepper. Set aside.
4. Cook the pasta in plenty of salted boiling water according to instructions on the package. Near the end of cooking time set aside about 1 cup of the pasta water. Drain the pasta and place back in the pan.
5. Toss the pasta, walnut sauce, and parsley together. Add some of the pasta water if needed for creaminess. Top with a little parmesan cheese and parsley for garnish if desired. Serve immediately.
Recipe adapted slightly from my friend Rhonda’s MySpace. Thanks Rhonda for the great recipe! Picture by Laura Flowers.