Pappardelle with Walnut and Pistachio Sauce
VEGETARIAN
Preparation Time: 10 minutes
Cooking Time: Pasta cooking time according to package
Servings: 4 people

Pappardelle with Walnut and Pistachio Sauce: Buon Appetito!

Pappardelle with Walnut and Pistachio Sauce - Buon Appetito!

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  • 12.3 oz. (350 gr.) Pappardelle (extra wide, freshly made noodles)
  • 10 walnuts
  • 50 pistachios, shelled
  • 2.65 oz. (75 gr.) grated Parmigiano Reggiano cheese
  • 2 Tbs. extra virgin olive oil (EVOO)
  • 1 or 2 garlic cloves, to taste
  • Coarse sea salt to taste
  • Freshly ground pepper to taste
  1. With mortar and pestle grind walnuts roughly and set aside.
  2. Grind pistachios roughly and set aside.
  3. Bring salted water to a boil, add pasta and cook according to instructions (around 4 minutes for Pappardelle or other freshly made pasta).
  4. Mix walnuts, pistachios, grated Parmigiano Reggiano cheese and sea salt thoroughly.
  5. Sauté garlic in EVOO on low heat having care not to let garlic brown.
  6. When the pasta is cooked al dente (slightly underdone according to average American taste), drain and put into serving bowl.
  7. Add dry sauce and mix gently.
  8. Discard garlic cloves and add hot EVOO to pasta stirring until is evenly coated.
  9. Serve sprinkling more grated Parmigiano Reggiano on top of individual plates, if desired.
Pappardelle with Walnut and Pistachio Sauce:  Ground Walnuts    Pappardelle with Walnut and Pistachio Sauce: Dry Mix with Walnuts, Pistachios, Sea Salt, and Grated Parmigiano Reggiano    Pappardelle with Walnut and Pistachio Sauce: Pappardelle Pasta Topped with Dry Sauce    Pappardelle with Walnut and Pistachio Sauce: Add hot EVOO  and mix gently to coat the pasta thoroughly with sauce
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  • Dry pasta may be used instead of Pappardelle or other freshly made pasta.
  • You may substitute Parmigiano Reggiano with Grana Padano or Pecorino Romano cheese
  • You may grind walnuts, pistachios and cheese separately in a food processor.
  • This very simple, rustic recipe is very rich and satisfying.
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