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Pounded Walnut Strozzapreti -Pasta Recipe

Ingredients

How to make it

  • Start by heating a large pot of water, it will take a while for it to come to a boil.
  • I
  • n the meantime, toast the walnuts in a 350F / 175C degree oven until they are golden, 8-10 minutes.
  • While still warm, wrap them in a clean dish towel and rub off the skins.
  • Place the garlic and salt in a mortar and pestle, and pound to a fine paste.
  • Add the walnuts to the mortar and pestle and pound into a paste.
  • Alternately, you can do this in a food processor.
  • Transfer the nut mixture to a bowl.
  • Stir in the olive oil, then add most of the herbs. Stir in the pecorino, taste, and adjust the seasoning.
  • Salt the pasta water generously, and cook the pasta al dente.
  • Drain and reserve a big cup of the pasta water.
  • Toss the walnut pesto with the pasta, and thin out the sauce with the reserved water.
  • Serve topped with a sprinkling of the remaining herbs.

People Who Like This Dish 1
Reviews & Comments 1

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    " It was excellent "
    chichimonkeyface ate it and said...
    a funny sounding name, but I bet great with whole whaet pasta!
    Was this review helpful? Yes Flag

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