Kitchen Wisdom Gluten Free Pasta with Walnut Pesto is such great comfort food. So quick and easy, you can make it on a night after work while the pasta cooks! Years ago this would be made with a mortar and pestle, I use my food processor for a quick spin to pound and combine the ingredients. I observed after taking the photos of this dish, that it looks like a summer pasta. I assure you, the addition of butter to the walnut paste makes it a cold weather sort of meal.
12 ounces gluten free Pasta
½ cup + 2 tablespoons Walnuts
2 tablespoons gluten free plain Breadcrumbs*
3 teaspoons Extra Virgin Olive Oil
3 tablespoons Italian Flat Leaf Parsley
1 Garlic clove
2 tablespoons Butter, softened
1 tablespoon Cream or Milk
Salt & fresh milled Pepper to taste
3 teaspoons Italian Hard Grating Cheese
While the water comes to a boil, process walnuts to a paste in the bowl of a food processor. Add the following ingredients in the order presented and scrape down the sides between ingredient additions: garlic, parsley, walnuts, 1 teaspoon grated cheese, breadcrumbs, Extra Virgin Olive Oil. (You can use a mortar and pestle in the old method, in which case you will need to chop the walnuts to a fine meal first and add them to the paste in the same order of ingredients.)
Add the pasta and cook according to manufacturer instructions (usually 9 or 10 minutes.) I use penne, but you can use a pasta which satisfies your taste.
Place the butter in a bowl large enough to accommodate pasta. Use the back of a spoon to mix the butter and walnut paste. Add the walnut paste to the butter, combine thoroughly, add cream or milk to loosen.
Drain the pasta and add it to the walnut butter paste, the heat of the pasta will warm the paste and melt the butter thoroughly. Add the grated cheese to the pasta, toss pasta again. Salt and pepper to taste.
I serve this with a salad. I include some chopped walnut on the salad for this meal. Enjoy!
“Pasta with Walnut Sauce” by Liz Conforti, Forget What You Know About Wheat(c) 2014
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