Pansotti With Walnut Sauce Recipes

WALNUT AND PANCETTA PANSOTI WITH ASPARAGUS IN PARMESAN BROTH

Steps:

• Make pansoti filling:
• Cook pancetta in oil in a large heavy skillet over moderately low heat, stirring frequently, until golden and fat is rendered, 10 to 12 minutes. Add onion and marjoram and cook, stirring occasionally, until onion is well browned, 10 to 15 minutes. Remove from heat and transfer half of mixture to a 2-quart saucepan and remaining half to a bowl. Stir walnuts, parsley, 1/8 teaspoon salt, and pepper into mixture in bowl. Cool filling.
• Make sauce:
• Add water, red pepper flakes, and cheese rind to pancetta mixture in saucepan and simmer briskly, uncovered, until reduced to about 1 cup, about 12 minutes. Pour through a fine sieve into a bowl and stir in remaining 1/8 teaspoon salt.
• Form pansoti:
• Place 1 level teaspoon filling in center of 1 pasta square, keeping remaining squares covered tightly with plastic wrap. Moisten edges of pasta square with water and fold in half to form a triangle, pressing around filling to force out air (air pockets increase the chance of pansoti breaking during cooking) and then pressing edges to seal. Transfer to a dry kitchen towel. Make more pansoti in same manner.
• Cook asparagus and pansoti:
• Cook asparagus tips in a small saucepan of salted boiling water until crisp-tender, about 2 minutes. Drain in a sieve and plunge into a bowl of ice and cold water to stop cooking. Drain and pat dry.
• Bring a 6-quart pot of salted water to a boil, then add pansoti and cook at a strong simmer, gently stirring once or twice, until tender, 3 to 5 minutes.
• While pansoti are boiling, cook asparagus tips in oil in a small skillet over low heat until heated through, 1 to 2 minutes.
• Heat sauce in a 12-inch skillet over moderate heat until hot. Transfer pansoti with a slotted spoon to sauce and cook over moderate heat, stirring gently, 1 minute. Transfer pansoti to plates with slotted spoon, then top with some sauce and sprinkle with asparagus tips.

PANSOTTI WITH WALNUT SAUCE

Steps:

• Put the walnuts and garlic oil in a food processor and process to a paste, adding up to 1/2 cup warm water through the feeder tube to slacken the consistency. Spoon the mixture into a large bowl and add the cream. Beat well to mix, then season to taste with salt and black pepper.
• Cook the pansotti or stuffed pasta in a large pan of salted boiling water for 4-5 minutes; according to the instructions on the packet. Meanwhile, put the walnut sauce in a large warmed bowl and add a ladleful of the pasta cooking water to thin it.
• Drain the pasta and tip it into the bowl of walnut sauce. Toss well, then serve immediately.

PASTA WITH CREAMY GARLIC AND WALNUT SAUCE

Steps:

• Place cream, walnuts, cheese, garlic, salt and pepper in food processor and pulse until smooth.
• Cook pasta according to package directions, drain.
• Toss with sauce.
• Garnish with additional walnuts and seasoning if desired.
• Serve immediately with additional cheese.