Best Garlic And Herb Pasta With Toasted Walnuts Recipes

Farfalle with Herb Sauce and Walnuts image

Provided by Food Network

Time 20m

Number Of Ingredients 12

1 pound farfalle, cooked according to package directions
3 cups of basil leaves, clean
2 cups of flat leaf parsley, picked and cleaned
2 cups fresh mint sprigs, cleaned
2 cloves of garlic, minced
3/4 extra virgin olive oil
1/2 cup vegetable stock
1 1/2 teaspoons salt
1/2 teaspoon fresh pepper
1 tablespoon lemon juice
1/2 cup chopped toasted walnuts
1/2 cup grated Parmesan cheese

Steps:

In a blender, or food processor, add the herbs and garlic, and while the machine is running, drizzle in 1/2 olive oil, the vegetable stock, and then the rest of the oil. Add salt, pepper and lemon, blend and taste and adjust seasoning. Toss with cooked pasta while still warm, fold in nuts and cheese. Garnish with fresh herb sprigs. TIP:
HERBED SAUCE FOR EVERYTHING
YOGURT HERBED CHEESE
1 quart yogurt placed in a cheesecloth lined sieve and drained overnight. Mix in 1/2 cup of your favorite chopped herbs

Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
Pour into a bowl, and set aside.
Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.