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This simply wonderful pesto variation makes an alluring, exciting and flavorful sauce for pasta, or a great spread for crostini appetizers. A must try.

Agliata per Pasta (Garlic and Walnut Sauce for Pasta)

Agliata per Pasta (Garlic and Walnut Sauce for Pasta)
Recipe type: Pasta, Main Dish, Sauces, Walnuts, Cheese
Serves: 4
  • 2 slices stale bread, crusts removed
  • 2 Tablespoons stock, warmed
  • 1 Cup walnuts, toasted
  • 1/2 Cup basil, stems trimmed
  • 3 medium garlic cloves, chopped
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 6 Tablespoons olive oil
  • 1/2 Cup freshly grated Parmesan cheese
  • extra walnuts
  • shaved Parmesan cheese
  1. Soak the bread in the stock and then squeeze out any excess moisture.
  2. Combine the bread with the walnuts, basil, garlic, cheese, salt and pepper in a food processor. Process, adding the olive oil in a very slow stream until you have a thick paste.
  3. Toss with your favorite pasta.
  4. Add walnuts, toss and serve hot. Shave some Parmesan cheese over each portion.
Adapted from Carol Field's, "Italy in Small Bites"

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2 Responses to Agliata per Pasta (Garlic and Walnut Sauce for Pasta)

  1. […] Another recipe substitutes a half cup of basil instead of the parsley, and adds half a cup of grated parmesan cheese, with a flourish of shaved parmesan when served. (That is pesto, isn’! it?) Elizabeth David, in her Italian Cooking (Penguin Books, 1969) has an interesting recipe for Pasta Shells with Cream Cheese and Walnuts or Chiocciole al Mascherpone e Noce, but is without garlic. while her Salsa di Noci is yet another variation on walnuts and garlic. I reproduce it here as it also gives the directions are sample of Ms. David’s wonderful prose. […]

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