Pansoti with Walnut Sauce

Ingredients

• 12 oz pansoti or other filled pasta
• 1 cup walnuts
• 1 garlic clove
• 3 tbsp olive oil
• ½ cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ cup fresh basil leaves
• 1 tsp salt

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the 12 oz pansoti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.

2. 2

   While pasta cooks, toast the 1 cup walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Let cool slightly.

3. 3

   In a food processor, combine the toasted walnuts, 1 garlic clove, 3 tbsp olive oil, and a pinch of salt. Pulse until finely ground, about 30 seconds.

4. 4

   Transfer the walnut mixture to a large skillet. Add the 0.5 cup heavy cream and 0.5 cup grated Parmesan. Warm over medium heat, stirring, until the sauce is smooth and slightly thickened, about 3-4 minutes.

5. 5

   Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick, until the sauce clings to the pasta.

6. 6

   Remove from heat. Stir in the 0.25 cup fresh basil leaves. Serve immediately with extra Parmesan if desired.

7. 7

   Season with salt to taste and enjoy warm.

Tools you’ll need

• Large pot
• Skillet
• Food processor
• Colander

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