http://leitesculinaria.com/6727/recipes-pasta-walnut-sauce.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Thu, 24 May 2012 20:24:42 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/6727/recipes-pasta-walnut-sauce.html#comment-4979 Testers' Choice Mon, 25 Jan 2010 00:04:15 +0000 http://leitesculinaria.com/wordpress/?p=6727#comment-4979 [Susan Bingaman] Don't let the bread scare you. The walnut sauce comes together beautifully, and you will never know that bread and milk bind together the nuts, Parmesan, marjoram, and garlic. Bittman is right, the sauce is divine over stuffed pasta, but it's also delicious over tagliatelle as well. Since the pasta with walnut sauce is made with pantry staples, it's a recipe I'll rely on again and again. [Susan Bingaman] Don’t let the bread scare you. The walnut sauce comes together beautifully, and you will never know that bread and milk bind together the nuts, Parmesan, marjoram, and garlic. Bittman is right, the sauce is divine over stuffed pasta, but it’s also delicious over tagliatelle as well. Since the pasta with walnut sauce is made with pantry staples, it’s a recipe I’ll rely on again and again.

]]> http://leitesculinaria.com/6727/recipes-pasta-walnut-sauce.html#comment-4413 Testers' Choice Sun, 17 Jan 2010 15:59:55 +0000 http://leitesculinaria.com/wordpress/?p=6727#comment-4413 [Chiyo Ueyama] Pasta sauce with nuts, marjoram, and . . . bread? It was a combination I probably wouldn't think of on my own. The recipe looked simple, and I had all the ingredients at home, so I HAD TO try it. I used pecans (the recipe says "walnut or pecan halves") and dried fettuccine ("dried, fresh, or stuffed pasta"). The pasta cooked in eight minutes, during which I prepared the sauce in my mini food processor. I tasted the sauce by itself first, and it was delicious. The sweet pecans, salty cheese, hot garlic, and, although just 2 teaspoons, very aromatic marjoram. If I weren’t testing the recipe for the web site, I would have grabbed some bread and started dunking. The sauce was creamy and substantial, and it held on to the smooth surface of the fettuccine very well. The recipe lets you adjust the thickness of the sauce to your liking with either more olive oil or the cooking water from the pasta. I recommend the cooking water as the sauce already has plenty of oil. I'll definitely make this again. [Chiyo Ueyama] Pasta sauce with nuts, marjoram, and . . . bread? It was a combination I probably wouldn’t think of on my own. The recipe looked simple, and I had all the ingredients at home, so I HAD TO try it. I used pecans (the recipe says “walnut or pecan halves”) and dried fettuccine (“dried, fresh, or stuffed pasta”). The pasta cooked in eight minutes, during which I prepared the sauce in my mini food processor. I tasted the sauce by itself first, and it was delicious. The sweet pecans, salty cheese, hot garlic, and, although just 2 teaspoons, very aromatic marjoram. If I weren’t testing the recipe for the web site, I would have grabbed some bread and started dunking. The sauce was creamy and substantial, and it held on to the smooth surface of the fettuccine very well. The recipe lets you adjust the thickness of the sauce to your liking with either more olive oil or the cooking water from the pasta. I recommend the cooking water as the sauce already has plenty of oil. I’ll definitely make this again.

]]>