Pansotti With Walnut Sauce Recipes

WALNUT AND PANCETTA PANSOTI WITH ASPARAGUS IN PARMESAN BROTH

Walnut and Pancetta Pansoti with Asparagus in Parmesan Broth image

Categories Pasta Parmesan Bacon Walnut Asparagus Spring Gourmet

Yield Makes 8 servings

Number Of Ingredients 17

Ingredients

For pansoti and sauce
1 (3-ounce) piece pancetta (Italian unsmoked cured bacon; not lean), finely chopped (2/3 cup)
1 tablespoon olive oil
1 large onion, finely chopped
3/4 teaspoon dried marjoram, crumbled
1/2 cup walnuts (2 ounces), finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups water
1/8 teaspoon dried hot red pepper flakes
1 (3- by 2-inch) rind from a wedge of Parmigiano-Reggiano
24 (3 1/2-inch) fresh pasta squares
For asparagus
1 1/2 cups asparagus tips (from 2 lb asparagus), halved lengthwise
1 teaspoon extra-virgin olive oil
Accompaniment: grated Parmigiano-Reggiano

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

Pansotti With Walnut Sauce image

Make and share this Pansotti With Walnut Sauce recipe from Food.com.

Provided by LastCaress

Categories European

Time 25m

Yield 20-30 pansotti, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup shelled walnuts
1/2 cup double cream (heavy)
12 ounces cheese-herb filled pansotti or 12 ounces other stuffed pasta
4 tablespoons garlic-flavored olive oil
salt
ground black pepper

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.

Nutrition Facts : Calories 413.3, Fat 43.6, SaturatedFat 10.5, Cholesterol 40.8, Sodium 12.2, Carbohydrate 4.8, Fiber 2, Sugar 0.8, Protein 5.1

PASTA WITH CREAMY GARLIC AND WALNUT SAUCE

Pasta With Creamy Garlic and Walnut Sauce image

Make and share this Pasta With Creamy Garlic and Walnut Sauce recipe from Food.com.

Provided by LMillerRN

Categories < 30 Mins

Time 25m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups heavy cream
1 cup walnut halves, toasted cooled
3/4 cup romano cheese, shredded
3 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon black pepper
1 lb shaped pasta

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.

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