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Waitrose

Pappardelle with Ligurian Walnut Sauce

This sauce is a welcome change from pesto (and much more appropriate at this time of year) and just as easy to make. It's also great with chicken or winter crudités.

Preparation time:
10 minutes plus soaking
Cooking time:
15 minutes
Total time:
25 minutes plus soaking 25 minutes
Serves:
 4
  • Vegetarian

Ingredients

  • 25g coarse bread, such as pain rustica, crusts removed
  • 100g shelled walnuts
  • 1 clove garlic, sliced
  • 75ml olive oil
  • 142ml carton double cream
  • 50g Parmesan, grated
  • 300g pappardelle pasta
  • 20g pack flat leaf parsley

Method

  1. Soak the bread in a little water for 10 minutes or so, then squeeze out the excess water. Put the bread into a mortar or a food processor with the walnuts and garlic and pound or blend to a purée. Stir in the olive oil, cream and Parmesan and season with salt and pepper. You should have a thick, creamy sauce.
  2. Cook the pappardelle in plenty of boiling salted water. Chop the parsley coarsely (leaves only; keep the stalks for stock). Mix 4 tbsp of the pasta cooking water with the sauce. Drain the pasta, toss with the sauce and the parsley and serve with extra Parmesan.