Spaghettini con salsa di noce
Preparation - Medium
1 lb walnuts in the shell
2 garlic cloves, minced
2 to 3 T extra-virgin olive oil as needed
1/4 cup minced flat-leaf parsley
salt to taste
1 lb spaghettini, spaghetti, linguine, or other long pasta
6 quarts water
1/4 cup ricotta cheese
freshly ground black pepper to taste
1/2 cup freshly grated Parmigiano cheese
Shell the walnuts and pound to a paste in a mortar or in a food processor. If you're using a food processor, add a tablespoon of water; otherwise the walnuts might become over processed and exude their oil.
In a saucepan over medium-low heat, gently sauté the garlic in a tablespoon of olive oil until the garlic is soft but not brown-about 10 minutes.
Add the walnuts and parsley with a pinch of salt. Stir to combine the ingredients well and cook for about 5 minutes, adding another tablespoon or more of oil if it seems necessary to keep the walnuts from burning.
Cook the pasta in lightly salted water.
While the pasta is boiling, add 2 tablespoons of the pasta water to the walnut sauce and continue cooking the sauce over very low heat.
Blend the ricotta into the sauce, using a fork to mix it well.
Taste and add salt if necessary and lots of freshly ground pepper.
As soon as the pasta is done, drain it, turn it into a heated bowl, and immediately turn the sauce over the pasta and mix well, adding about half the grated Parmigiano. Serve immediately, passing the rest of the cheese at the table.
Nutritional Data, per portion
Calories 607 Carbohydrate 64g Saturated Fat 5g
Protein 19g Sodium 428mg Monounsaturated Fat llg
Fat 32g Cholesterol l2mg
The Mediterranean Diet Cookbook
Nancy Harmon Jenkins