Meals and Courses

Creamy Walnut Orecchiette

cook 10 mins
Tags: Quick eats
  • 300 g (10 oz) fresh orecchiette pasta
  • salt and pepper
  • chopped basil leaves, to garnish
  • 150 g (5 oz) walnuts
  • 50 ml (2 fl oz) double cream
  • 1 garlic clove, crushed
  • 25 g (1 oz) Parmesan cheese, grated, plus extra to serve
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente.
  • Meanwhile, make the walnut paste. Place the walnuts in a frying pan and dry-fry for a couple of minutes, shaking the pan every now and again, until toasted. Reserve some of the nuts for garnish and place the remainder in a food processor or blender. Add the cream, garlic and Parmesan, then whizz together to form a smooth paste.
  • Drain the pasta, reserving a little of the cooking water, and return to the pan. Stir in the walnut paste, adding a little cooking water to loosen if needed. Season well.
  • Spoon into serving bowls and serve scattered with the reserved walnuts, basil and extra Parmesan.
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