Tuesday, November 07, 2006
Tagliatelle and Walnut Pasta
Pasta originated in southern Italy with the first industry located near Naples. It was located here to take advantage of the sunshine, abundant grains and pure waters. In Italy, pasta is eaten as a primo piatti, first course, rather than the main course and it is always prepared and cooked fresh to order. My daughter and I are doing our best to produce some fresh pasta for lunch.....Patrizio is watching carefully .....or is he watching Allison? What do you think?
2 cups of toasted walnuts
1 3/4 ounce of fresh butter, salted
1 crushed garlic
1/2 cup of freshly chopped parsley
3/4 cup of extra virgin oil
1/3 cup of Parmesan cheese
1/3 cup thick cream- I used whipping cream
A 14 ounce package of pasta, tagliatelle
Toast the walnuts until light in color, about 3 minutes on medium heat. Let the walnuts cool. After they have cooled down, process them with the parsley until well blended. Add the butter and mix well. Slowly add the olive oil to the processor while it is running and add the garlic, cheese and cream. Add salt and pepper. Follow the directions to cook the pasta. Drain pasta and add sauce .Toss well. Serve immediately.
A very quick and light pasta.....enjoy!