posted by RisaG 12-26-98 5:25 PM
* Exported from MasterCook *
Fusilli with Creamy Walnut and Garlic Sauce
Recipe By : Patricia Wells' Trattoria
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 plump cloves garlic -- degermed and minced
sea salt
1 cup walnut halves -- toasted and cooled
1 cup heavy cream
1 lb. dried Italian pasta -- such as fusilli
1/2 cup Parmigiano-Reggiano cheese -- freshly grated
Freshly ground black pepper
In a food processor, combine the garlic, salt and the nuts, and process just to coarsely chop the nuts. Add the cream, and process to a fairly smooth sauce. Taste for seasoning. Transfer to a large serving bowl.
In a large pot, bring 6 quarts of water to a rolling boil. As the water is heating, place the serving bowl over the pot
to warm the bowl. When the water is boiling, add 3 tbsp. salt and the fusilli, stirring to prevent pasta from sticking. Cook the pasta until tender but firm to the bite (al dente). Drain thoroughly.
Transfer the drained pasta to the warmed bowl, and toss to blend thoroughly. Add the cheese and toss to blend. Season with salt and pepper. Transfer to warmed shallow soup bowls and serve immediately, passing the pepper mill.