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Pink peppercorn and walnut pasta
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100g walnut pieces
25g unsalted butter
2 tbsp extra virgin olive oil
3 garlic cloves, finely chopped
2 tbsp pink peppercorns, crushed
25g pack flat leaf parsley, stalks finely chopped, leaves torn
300g elicoidali or penne
100g chèvreblanc, crumbled
1. Preheat the oven 180˚C, gas mark 4. Spread the nuts over a baking tray; roast for 8-10 minutes, until golden, then set aside.
2. Heat the butter and 1 tbsp oil in a large frying pan, add the garlic and cook for 2 minutes, until pale golden. Stir in the peppercorns and walnuts, season well and stir through the parsley; set aside.
3. Meanwhile, cook the pasta for 1 minute less than pack instructions. Drain, reserving some of the cooking liquid. Stir the pasta through the walnut mixture with a good slosh of the cooking liquid; season, stir in the cheese and serve.
Most goats’ cheeses contain about 30% less calories and 40% less fat (including saturates) than full-fat cows’ milk cheese.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in May 2015.