Pansoti With Walnut Sauce

Recipe Ingredients

1		Basic fresh egg pasta - see * note
1/2 cup	73g / 2.6oz	Finely-chopped Italian parsley
1/2 cup	73g / 2.6oz	Finely-chopped basil
1 cup	146g / 5.1oz	Cooked spinach - finely chopped
1/2 cup	73g / 2.6oz	Pecorino-romano cheese
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Extra-virgin olive oil
1/2 cup	118ml	Walnut pieces
2		Garlic cloves - peeled
1/4 cup	49g / 1.7oz	Grated parmigiano-reggiano
4 tablespoons	60ml	Whipping cream

Recipe Instructions

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection.

In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper. Set aside.

Lay out pasta on work surface and cut into 2-inch diameter circles. Place 1 teaspoonful of herb mixture in each one and fold into half moons, pressing firmly to close. Continue until all are finished. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute. Pour into a 12-inch to 14-inch saute pan and set aside. Add cream to pan.

Place pansoti in water and cook until tender, about 4 to 5 minutes. Drain and pour into pan with sauce. Place over medium heat and toss to coat. Serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5733)

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