Spaghetti con Salsa di Noci

Spaghetti con Salsa di Noci
One of the many reasons why I like Italian cuisine is its simplicity. Italian dishes seem to do the most with the least. This recipe has six ingredient, not including the pasta, which menas it shoudl be pretty damn tasty.

It’s quick to make as well. If anyone tells me that they don’t have time to cook, I’ll show them this recipe. From start to plate? 30 minutes.

“I don’t have time to cook!” What a lame excuse.

  • 1 lb spaghetti
  • 1 cup shelled walnuts
  • 1/2 cup stemless basil,fresh
  • 1/4 cup stemless sage, fresh
  • 1/4 lb pecorino cheese (grated)
  • olive oil
  • salt, to taste

Make the pasta by following the directions on the package. I know, it’s lame for me to write that, but really…c’mon. It’s pasta. Boil water and then put the pasta in the water. Cook 12-15 minutes. Al dente and all that.

So, while the pasta is cooking, get out your favorite food processor, and process the walnuts into teeny tiny bits. Add the basil and sage, followed by the pecorino cheese. Drizzle the oil in watching for a consistency a little less than that of pesto. But hey, if you want pesto consistency,go right ahead. Olive oil never hurt anyone…unless it fell from a high shelf onto someones head.

When pasta is done and warming in its serving bowl, add the walut sauce, and toss well. Plate pasta and serve. Enjoy its tasty goodness.

Serves 6-8


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