Recipe - Pansoti With Walnut Sauce

1 Recipe basic pasta
2 bn Italian parsley, finely
chopped
2 bn Basil, finely chopped
1 cup Cooked spinach, finely
chopped
One half cup Pecorino Romano cheese
Salt and pepper
One half cup Extra virgin olive oil
One half cup Walnut pieces
2 Cloves garlic, peeled
One fourth cup Grated Parmigiano Reggiano
4 tablespoon Whipping cream

In a bowl, combine parsley, basil, spinach and pecorino and season with
salt and pepper. Set aside.

Lay out pasta on work surface and cut into 2inch diameter circles. Place 1
teaspoonful of herb mixture in each one and fold into half moons, pressing
firmly to close. Continue until all are finished. Bring 6 quarts of water
to a boil and add 2 tablespoons salt.

In a blender, combine oil, nuts, garlic and cheese and blend until almost
smooth, about 1 minute. Pour into a 12inch to 14inch saute pan and set
aside. Add cream to pan.

Place pansoti in water and cook until tender, about 4 to 5 minutes. Drain
and pour into pan with sauce. Place over medium heat and toss to coat.
Serve immediately.

Yield: 4 servings

Recipe by: Molto Mario

Posted to MCRecipe Digest V1 #506 by Sue suechef@sover.net on Mar 08,
1997.