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Pappardelle with Ligurian Walnut Sauce
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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.
The creamy flavour and texture of walnuts works beautifully with a nutty, mature white burgundy.
Typical values per serving:
This recipe was first published in February 2006.