Pasta, Nuts & Fresh Herbs

Pasta, Nuts & Fresh Herbs

Deborah Anzinger P.H.Ec.

Serves 4

Equipment: large pot, food processor

Preparation Time: 20 Minutes

Ingredients

1 lb pasta, papparadelle or penne or favorite, cooked

Pasta Sauce

2 handfuls fresh roasted almonds or pecans or favorite

1 large bunch fresh basil leaves, can also throw in a little flat leaf parsley or cilantro or favorite herb

1 clove garlic

2 Tbsp olive oil

2 Tbsp lemon juice

1-2 handfuls slim cut parmigiano-reggiano or aged percorino cheese

4-6 tomatoes, chopped

Salt and pepper to taste

Order of Events

1.    Cook pasta according to package directions. Reserve ½ cup pasta cooking water.

2.    Add pasta sauce ingredients, except for tomatoes, salt and pepper, to the food processor and blend until smooth.

3.    While your pasta is draining in the colander, pour blended sauce ingredients into pot.

4.    Add ¼ cup pasta water, chopped tomatoes and cooked pasta to pot. Stir, adding more pasta water if necessary until desired consistency is reached. Add salt and pepper to taste.

5.    Serve immediately with more grated cheese if desired.

Table Talk

This dish is simple. Even without exact measurements, with fresh ingredients, you will knock it out of the park every time.

If the nuts are fresh you do not need to roast them. I love the taste of roasted nuts. Buy a large package; roast them all at once in a 400 F oven for 10-15 minutes. Store them in the fridge in an airtight bag. Alternately roast nuts in a frying pan on high for 5-8 minutes, flipping regularly.