creamy walnut and rocket pasta
How to make creamy walnut and rocket pasta recipe
Serves 4
Total cooking time 15 minutes
Ingredients:
400 g (13 oz) orecchiette
125 g (4 oz) walnut pieces
1 garlic clove, crushed
4 tablespoons extra virgin olive oil
75 ml (3 fl oz) double cream
50 g (2 oz) grated Parmesan cheese
100 g (3½ oz) rocket leaves
salt and pepper
Method:
Cook the orecchiette in a large saucepan of lightly salted boiling water according to the pack instructions.
Meanwhile, place most of the walnuts, the garlic, oil, cream and grated Parmesan in a blender or food processor and whizz until smooth. Season to taste.
Drain the pasta, reserving a little of the cooking water, then stir through the walnut sauce, adding a little cooking water if needed. Toss in the rocket leaves and transfer to serving bowls. Top with the reserved walnuts and serve immediately.
For pasta with goats’ cheese & walnut sauce, mix 1 crushed garlic clove with 75 g (3 oz) soft goats’ cheese, 75 g (3 oz) cream cheese, 25 g (1 oz) chopped walnuts and a large handful of chopped basil. Season to taste.
Cook 500 g (1 lb) fresh pasta in a large pan of lightly salted boiling water according to the pack instructions. Drain, reserving a little of the cooking water.
Return to the pan and stir through the sauce, adding a little cooking water if needed. Top with more basil and sprinkle over some more goats’ cheese to serve. Total cooking time 10 minutes.
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| creamy walnut and rocket pasta |
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