Indulge in the festive season and get cooking! #shorts
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Recipe
Ingredients:
Serves 4
· 2 cups toasted walnuts
· 2-3 cloves garlic, peeled
· 400g Barilla orecchiette
· Zest of one lemon and some juice
· 1/2 cup freshly grated Parmesan cheese
· Lots of freshly ground black pepper
· To serve: thyme, homemade bread crumbs, chile oil
Method:
1. Bring a large pot of water to a boil and salt
2. Crush the walnuts & garlic together in a pestle & mortar.
3. Cook the pasta as per package instructions in salted water. Reserve 2 cups of the pasta water.
4. Fry breadcrumbs in a pan with a little oil until they crisp up and turn golden and transfer to a plate and set aside
5. Add the crushed walnut mixture to a frying pan. Whisk 1 cup of pasta water into the walnut mixture, adding more until your sauce is thick as heavy cream. Sauté in half the cheese & more freshly ground black pepper and a pinch of salt
6. Transfer the cooked pasta to the sauce in the pan and toss with the walnut sauce (sautéing in the pan). Sprinkle with lemon zest & top with some fresh thyme, a generous squeeze of lemon, breadcrumbs, and a drizzle of chili oil. Season to taste.
