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Pappardelle with Ligurian Walnut Sauce

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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.

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

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.

Drinks recommendation

The creamy flavour and texture of walnuts works beautifully with a nutty, mature white burgundy.

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Nutritional Info

Typical values per serving:
Energy 857.0kcal
Sugars 3.4g
Fat 60.9g
Saturated Fat 19.1g
Salt 0.4g

Click here for more information about health and nutrition


This recipe was first published on Waitrose.com in February 2006