World Cuisine

Penne with Walnut Sauce

cook 20 mins
  • 2 tablespoons olive oil
  • 3 shallots, diced
  • 150 g (5 oz) walnut pieces
  • 350 g (11 1/2 oz) penne
  • 2 tablespoons mascarpone cheese
  • 3 tablespoons natural yogurt
  • 2 tablespoons chopped parsley
  • pepper
  • 30 g (1 1/4 oz) Parmesan cheese, grated, to serve
  • Heat the olive oil in a frying pan and sauté the shallots for 2–3 minutes.
  • Place half the walnuts in a food processor or blender and process until fine.
  • Add the remaining walnuts to the frying pan and cook for 5–6 minutes.
  • Meahwhile, cook the penne in a saucepan of boiling water according to the packet instructions, until ‘al dente’.
  • Stir the ground walnuts, mascarpone and yogurt into the frying pan and stir until smooth. Stir in the chopped parsley and simmer gently for a few minutes.
  • Drain the pasta, reserving 2 tablespoons of the cooking liquid. Add the pasta and liquid to the walnut sauce and toss together gently. Add pepper to taste.
  • Serve sprinkled with grated Parmesan.
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