Linguine with Crema di Noci

recipe
Prep: 5 minutes; Cook: 20 minutes

Tossing in some chopped walnuts adds extra flavor and a nice crunch to this creamy dish.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 330
Fat 11.2 g
Satfat 2.4 g
Protein 12.7 g
Carbohydrate 46.2 g
Fiber 2.7 g
Cholesterol 9 mg
Iron 2.3 mg
Sodium 384 mg
Calcium 129 mg

Ingredients

8 ounces uncooked linguine
1/2 cup walnut halves
1/2 teaspoon salt
2 garlic cloves, peeled and halved
1/2 cup 2% reduced-fat milk
1/4 teaspoon freshly ground black pepper
1/4 cup grated fresh Romano cheese

Preparation

1. Preheat oven to 350°.

2. Cook pasta according to package directions, omitting salt and fat.

3. While pasta cooks, place walnuts in a single layer on a baking sheet. Bake at 350° for 8 minutes or until toasted. Place 1/3 cup hot walnuts, salt, and garlic in a food processor; process until nuts are finely ground. Microwave milk at HIGH 1 minute or until hot. Add hot milk to food processor; process until smooth. Chop remaining walnuts.

4. Drain pasta, reserving 1/4 cup pasta water. Combine pasta, walnut cream, chopped walnuts, and pepper in a bowl; toss to coat. If necessary, add reserved pasta water, 1 tablespoon at a time, to thin walnut cream. Sprinkle with Romano cheese. Serve immediately.

Crema di noci (KREH-mah dee NOH-chee) means "cream of walnut." Toasted walnuts are puréed into butter as a base for this pasta sauce.

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note