LOCATION: Recipes >> Pasta Sauces >> Walnut Rosemary
|
 |
|
Walnut Rosemary
|
|
|
|
Walnuts and Rosemary
1/4 cup extra-virgin olive oil
2 cloves garlic, sliced paper-thin
4 anchovy fillets packed in olive oil, drained and lightly mashed
pinch of cayenne pepper
1/2 cup walnut pieces
1 tablespoon chopped fresh rosemary
salt
freshly ground green peppercorns
1/2 cup freshly grated Parmesan cheese
Add your choice of pasta to boiling water. In a tall, narrow
saucepan over medium heat, warm the olive oil. Add the garlic,
anchovies and cayenne pepper, reduce the heat to very low and cook
very slowly, stirring, so the garlic takes on its distinctive golden
color without burning, about 5 minutes.
Add half of the walnuts and all of the rosemary. Leave the mixture
to heat for a few seconds.
When the pasta is al dente, drain and transfer to a warmed serving
dish. Immediately pour the sauce over the pasta and add the
remaining nuts. Season to taste with salt and green pepper and
toss well. Sprinkle with the Parmesan cheese and serve at once.
Serves 4
|
|
|
|
|
|
|
|
Recipe Reviews:
How does this recipe taste?
Average Ratings:
| Taste: (n/a) |
Ease of Prep: (n/a) |
Appearance: (n/a) |
Write an ON-LINE REVIEW and share your thoughts with others.
|
|
