August 16, 2005

Peter's fresh pasta with pesto sauce

Posted by clotilde at 7:25 PM


The traditional "Italian" way to make Pasta Di Nocciola (pasta with hazelnut sauce) follows:
1 lb. pasta
1 cup reserved pasta water
1/4 cup EVOO
1 cup toasted hazelnuts chopped coarsely
3 cloves garlic (MOL)
1/2 handful of chopped Italian parsley (flat leaf)
S&P to taste
heat oil in large skillet (or wok)over medium heat, cook garlic and nuts until garlic is slightly golden. Toss in very al dente pasta of choice (preferably spaghetti or linguini) and 1/4 cup at a time of pasta water. Turn until pasta is well coated and desired doneness is achieved. Top with parsley and serve hot.
Buon' appetito!

Posted by Carla on November 11, 2007 7:43 PM

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