Spaghetti with Walnut Sauce
Serves 4
INGREDIENTS
115g/4oz/l cup walnut pieces or halves
45ml/3 tbsp plain breadcrumbs
45ml/3 tbsp olive or walnut oil
45ml/3 tbsp chopped fresh parsley
1-2 garlic cloves (optional)
50g/2oz/1/4 cup butter, at room temperature
30ml/2 tbsp double cream
400g/14oz wholemeal spaghetti
salt and ground black pepper
freshly grated Parmesan cheese, to serve
Spaghetti with Walnut Sauce
Drop the nuts into a small pan of boiling water, and cook for 1-2 minutes. Drain, then skin. Dry on kitchen paper. Coarsely chop and set
aside about a quarter.
Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a blender or food processor. Process to a paste. Remove to
a bowl, and stir in the softened butter and the cream. Season with salt and pepper.
Cook the pasta in plenty of boiling salted water, following the instructions on the packet, until firm. Drain, then toss with the sauce. Sprinkle
with the reserved chopped nuts, and hand round the grated Parmesan separately.
Tags: Spaghetti
