This is a very rich pasta dish. I usually use tagliatelle which are flat, ribbon noodles, but for a change I will use pappardelle. These are broader noodles which sometimes have wavy edges.
Ingredients
For the pasta
- 350g tagliatelle or pappardelle
- Salt to taste
For the sauce
- 2 sweet ripe tomatoes
- 2 large garlic cloves crushed
- 50g Italian-style hard cheese grated
- 10g fresh parsley chopped
- 4 tbsp extra virgin olive oil
- 10g fresh basil leaves torn
- 50g walnuts pieces
- 3 tbsp single cream
To serve
- Extra Italian-style hard cheese
- A few sprigs basil to garnish
Method
- Cook the pasta in boiling salted water as directed on the packet.
- Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Peel off the skins. Crush the garlic.
- Put the tomatoes, garlic, pepper, vegetarian Italian-style hard cheese and parsley in a food processor and blend to a smooth paste. Gradually add the olive oil, drop by drop, then add the basil and walnuts.
- Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with the extra vegetarian Italian-style hard cheese cheese.
