RFCJ RECIPE ARCHIVE
Posted by : adam Wetstein KC: Pasta Sauce: Noci e Rosmario - dairy, pareve
Walnuts and Rosemary best with fusilli 1/4 cup /60ml extra virgin olive oil 2 anchovies mashed 2 cloves garlic sliced paper thin pinch of cayenne pepper 1/2 cup / 60g walnut pieces 1 tablespoon chopped fresh rosemary fresh ground green peppercorns 1/2 cup / 60g freshly grated kosher Parmesan cheese (or omit and replace with chopped Italian Parsley) In tall narrow sauce pan over medium heat warm the oil Add garlic and cayenne and anchovies, reduce heat to very low cook the garlic until golden but not burn about 5 minutes Add half the nuts and all the rosemary let the mixture reheat for 15 seconds. When pasta is al dente drain and transfer to heat dish pour mixture over the pasta and add the remaining nuts Season to taste with salt and peppercorns Sprinkle with cheese or parsley and serve at once Serve about four
