One Review
You must be logged in to post a review.
Pasta tossed in a creamy walnut sauce with thyme and roasted garlic.
1. To roast the garlic preheat the oven to 400 degrees F. Cut off the top 1/4 of the garlic head to expose all of the cloves inside – drizzle with olive oil, wrap in foil, and bake for 30 minutes. Set aside to cool.
2. Pulse the walnuts in a food processor until you have reached the consistency of fine crumbs.
3. Add in all of the roasted garlic (just squeeze the roasted cloves out of the paper/peel) and the parmesan, pulse to combine.
4. With the food processor running, drizzle in the warmed cream. Stop to scrape down the sides of the processor if necessary and mix until you reach a smooth consistency.
5. Add in the thyme, lemon zest, lemon juice, and salt and pepper to taste. Pulse a few times to combine.
6. Boil the pasta according to the package directions. Reserve 1 cup of the cooking liquid to thin out the sauce if neccesary.
7. Toss the drained pasta with the sauce – add in the reserved pasta water if necessary to thin out the sauce.
8. Garnish with extra walnuts, thyme leaves, and parmesan if desired.
No Comments
Leave a Comment!
You must be logged in to post a comment.