Tuesday, September 3, 2013
Pappardelle tossed in olive oil, truffle & fresh walnuts
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Author by
ADAM SWANSON
Ingredients
12 Nests of San Remo Traditional
Egg Pappardelle
½ cup Olive oil
¾ cup fresh crushed walnuts
1 tspn truffle paste or 1 tblspn truffle infused oil.
½ cup flat leaf parsley, chopped.
Salt and cracked black pepper
100g parmesan cheese
Method
Cook pasta according to packet directions.
Heat a pan over medium heat and add the olive oil.
Add walnuts to the pan and sauté for 3 minutes or until walnuts have lightly browned.
Stir the truffle paste through the walnuts, turn down the heat, add parsley and then pasta and mix until pasta is well coated.
If needed, add an extra ¼ cup olive oil.
Season to taste with salt and cracked black pepper.
Serve with shavings of parmesan cheese
Author by
ADAM SWANSON
Photography: Jacqui Way
Food Styling: Chris Stephan
Food Preparation: Belinda Hanson-Kenny
www.sanremo.com.au
This post was written by: Franklin Manuel
Franklin Manuel is a professional blogger, web designer and front end web developer. Follow him on Twitter
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