The Pioneer Woman Tasty Kitchen
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Creamy Walnut Thyme Pasta

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Pasta tossed in a creamy walnut sauce with thyme and roasted garlic.

Ingredients

  • 1 head Garlic, Roasted
  • 1 Tablespoon Olive Oil
  • 1 cup Walnuts, Toasted
  • ¼ cups Parmesan, Grated
  • 1 cup Cream, Warmed
  • 1 Tablespoon Thyme Leaves (fresh)
  • 1 whole Lemon, Zested
  • 2 teaspoons Lemon Juice
  • ½ teaspoons Salt
  • ½ teaspoons Pepper
  • ½ pounds Pasta (any Type)
  • Optional Garnishes: Walnuts, Thyme Leaves, Shredded Parmesan

Preparation

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.

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Profile photo of Jessica

Jessica on 6.27.2011

Quite a tasty dish! Very filling, and super easy to prepare~ Didn’t need to thin the sauce out at all, I think next time I make this, I’ll use a little less cream.

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