Claudia and Hans Make Stuff

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Spaghetti with Walnut Sauce

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I was a bit skeptical at first. Pasta and walnuts?! Not a combination I had grown up with in Germany or knew from visiting Italy. And let’s be honest, nothing comes close to traditional, home-style Italian pasta. Well…I loved this dish…even though any Italian out there may say that this is not authentic Italian cooking =P

Ingredients (Makes 2-3 servings):

1 cup walnut pieces or halves
3 tablespoons plain breadcrumbs, see note
3 tablespoons olive or walnut oil
3 tablespoons chopped fresh parsley
1-2 cloves garlic (optional)
¼ cup butter, at room temperature
2 tablespoons milk
salt and freshly ground black pepper
14 ounces whole wheat spaghetti
freshly grated Parmesan cheese, to serve, see note

Preparation (Preparation time approximately 20 minutes):
1. I used the walnuts as they came from the bag. (Alternatively, to remove the skins you can drop the nuts into a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip of the skins. Dry on paper towels.) Coarsely chop and set aside about a quarter of the nuts.

2. Place the remaining nuts, the breadcrumbs, oil, parsley, and garlic (if using) in a food processor or blender. Process to a paste. Remove to a bowl, and stir in the softened butter and the milk. Season with salt and pepper.

3. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and sprinkle with Parmesan cheese.

Note:
* I like to use home-made bread crumbs. See suggestion under: https://ourfunstuff.wordpress.com/2014/03/14/366/
* We have grown fond of Pecorino Romano cheese instead of Parmesan cheese. It is a bit milder in taste.
* This dish stores well in the refrigerator in an air-tight container and can easily be reheated using the microwave.

Pasta with walnut sauce

Pasta with walnut sauce

 

Adapted from The Cook’s Encyclopedia of Italian Cooking by Carla Capalbo

 

Healthful benefits:
* Walnuts (including their skin) are a good source of vitamin E. They also are rich in magnesium and potassium. They even contain a fair amount of calcium.

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