My mom bought me Giada De Laurentiis’ Everyday Pasta for my birthday last year. We always joke about Giada’s boobs being in her food but the truth is, she’s one of the only Food Network personalities I like. (I also love Paula Deen. I hate Sandra Lee, Rachel Ray, Alton Brown and that douche bag from Ace of Cakes.) Anyway, Giada rules because she’s Italian, first of all, she’s not afraid of pasta and butter and she has yet to disappoint me with this cookbook. This is my favorite recipe from this one, and it’s really simple. It’s one of those dishes that actually gets more flavorful overnight, too, so it’s awesome for lunch at work the next day.
You will need:
- 1 lb rotelli or fusilli
- 1 & 1/2 cups toasted walnuts
- 2 Tbs unsalted butter
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- 1/2 cup chopped flat-leaf parsley
Bring a large pot of salted water to boil over high heat. Add the past and cook until tender but still firm to the bite, 8-10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a food processor, combine the walnuts, butter, salt, and pepper. Pulse to combine. With the machine running, drizzle olive oil in a steady steam. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.
When the pasta is done, place it in a large bowl while still very warm. Stir in the walnut sauce. Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed. Sprinkle with parsley, toss and serve.