Bow-Tie Pasta with creamy walnut and garlic sauce
1 pound of bow-tie pasta
1 ½ cups of heavy cream
1 cup of walnuts, shelled
¾ cup of shredded Romano Cheese
2 Garlic cloves, peeled
1 teaspoon of salt
½ teaspoon of black pepper
Directions: In a food processor, blend cream, walnuts, cheese, salt and pepper, and garlic, blend until smooth. Cook pasta according to package directions. In a pan, add drained cooked pasta, add the cream mixture and cook until the sauce is warm. May garnish with extra romano cheese as well as additional garlic.
Gina Ferrari’s recipes can be found at: http://www.ginameyers.com or http://www.nonijuliesbiscotti.com
Pairs well with Papagni Pinot Grigio. http://www.papagniwines.com
2013 PINOT GRIGIO
"This wine is light, fruity and refreshing with aromas of orange blossom, pineapple and papaya that evolve in the glass and lead to a palate of poached pear and melons. A perfect complement to halibut, salmon, chicken and Asian cuisine, as well as lightly sauced pasta dishes." ~ Demetrio Papagni 750 ML ALC 12% BY VOL
No comments:
Post a Comment