Pasta with a Walnut Sauce
Instructions:
- We’re quite partial to this crunchy sauce. Double or even triple the garlic, if you like. Makes enough sauce for 1 pound fresh or 12 ounces dried pasta
- 1â„2 cup walnut pieces
- 1â„4 cup plain dried bread crumbs
- 1â„2 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- 3 tablespoons walnut oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 pound fresh or 12 ounces dried pasta, cooked and drained
- Heat a large nonstick skillet over medium heat. Add the walnuts and toast until lightly browned and aromatic, about 4 minutes, tossing frequently. Empty into the bowl of a food processor; cool for 10 minutes. Add the bread crumbs, salt, and pepper; process until finely ground. Set aside.
- Return the skillet to medium heat and add the walnut oil and butter. When the butter has melted, add the garlic. Sauté just until softened, about 2 minutes.
- Add the cooked pasta, toss, and transfer to a serving bowl. Sprinkle the ground walnut mixture over the top before serving.