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.
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
- 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.
- 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.