Curly Spaghetti with Walnut and Cream
Instructions:
- A classic Italian dish with a strong, nutty flavour, this should be served with a delicately flavoured salad.
- 350g/12oz curly spaghetti (fusilli col buco)
- 50g/ 2 oz/ 1/2 cup walnut pieces
- 25g/l oz/2 tbsp butter
- 300ml/ 1/2 pint/ l'/4 cups milk
- 50g/2 oz/1 cup fresh breadcrunibs
- 25g/ 1 oz/2 tbsp freshly grated Parmesan cheese
- pinch of freshly grated nutmeg
- salt and ground black pepper
- fresh rosemary sprigs, to garnish
- Cook the pasta in plenty of boiling salted water according to the instructions on the packet. Meanwhile, preheat the grill.
- Spread the walnuts evenly over the grill pan. Grill for about 5 minutes, turning occasionally until evenly toasted.
- Remove the walnuts from the heat, place in a clean dish towel and rub away the skins. Roughly chop the nuts.
- Heat the butter and milk in a saucepan until the butter is completely melted.
- Stir in the breadcrumbs and nuts and heat gently for 2 minutes, stirring constantly until thickened.
- Add the Parmesan cheese, nutrneg and seasoning to taste.
- Drain the pasta thoroughly through a colander and toss in the sauce. Serve immediately, garnished with fresh sprigs of rosemary.
- Serves 4