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Pappardelle with Walnut and Pistachio Sauce
Preparation Time: 10 minutes
Cooking Time: Pasta cooking time
Ingredients (Serves 4)
2.3 oz. (350 gr.) Pappardelle (wide, freshly made noodles) or other type of pasta
10 Walnuts
50 Pistachios
2.65 oz. (75 gr.) Grated Parmigiano Reggiano cheese
2 Tbs. Extra Virgin Olive Oil (EVOO)
2 Garlic cloves
• Coarse sea salt to taste
• Freshly ground pepper to taste
Pappardelle with Walnut and Pistachio Sauce: Ground Walnuts: image 1 of 6 Pappardelle with Walnut and Pistachio Sauce: Ground Pistachios: image 2 of 6 Pappardelle with Walnut and Pistachio Sauce: Dry Mix with Walnuts, Pistachios, Sea Salt, and Grated Parmigiano Reggiano: image 3 of 6 Pappardelle with Walnut and Pistachio Sauce: Pappardelle Pasta Topped with Dry Sauce: image 4 of 6 Pappardelle with Walnut and Pistachio Sauce: Add hot EVOO and mix gently to coat the pasta thoroughly with sauce: image 5 of 6 Pappardelle with Walnut and Pistachio Sauce: Buon Appetito! image 6 of 6
Click on the images above to see larger pictures
Preparation
• With mortar and pestle grind walnuts roughly and set apart.
• Grind pistachios roughly and set apart.
• Bring salted water to a boil, add pasta according to instructions (around 4 minutes for freshly made pasta).
• Mix walnuts, pistachios, grated Parmigiano Reggiano and salt to taste.
• Sauté garlic in EVOO on low heat. Do not let garlic brown.
• When the pasta is al dente (slightly underdone according to American taste), drain and put into serving bowl.
• Add dry sauce and mix.
• Discard garlic cloves, add hot EVOO and stir until pasta is thoroughly coated.
• Serve sprinkling more grated Parmigiano Reggiano on top of individual plates, if desired.
Comments
• Very simple preparation, but very good and satisfying.
Wine and Beverage Pairing
• Arneis Langhe DOC, Montepuciano d'Abruzzo DOC Avelisa, Merigge Toscana IGT, Chianti DOCG.


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    Januari 2, 2011
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