Pansotti (Pasta with Walnuts or Pecans)
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Makes 4 servings


    • 1 thick slice Italian bread
    • 1/2 cup milk
    • 1 cup walnut or pecan halves
    • 2 cloves garlic
    • 1/2 cup grated Parmesan, plus more for serving
    • 2 teaspoons fresh marjoram leaves, or 1/2 teaspoon dried marjoram
    • 1/2 cup extra-virgin olive oil
    • 1 pound linguine, spaghetti, or other long pasta


Baking Directions:

Bring a large pot of water to a boil and salt it. Soak the bread in the milk. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a very thick paste. Squeeze out the bread and add it to the mix, which will be very thick. Now add the milk the bread soaked in, and enough water to make a saucy mixture. Season to taste with salt and pepper. Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it — reserve some of the cooking water — and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta cooking water (or more olive oil). Taste and adjust seasoning, then serve, with more Parmesan.

Recipe tags

Easy American

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