| Serves 4
This is a very rich pasta dish. I usually use tagliatelle which are flat, ribbon
noodles but for a change I use pappardelle. These are broader noodles which
sometimes have wavy edges.
Ingredients
12oz/350g tagliatelle or pappardelle
salt and pepper
Sauce:
2
sweet ripe tomatoes
2 large garlic cloves
2oz/50g freshly grated vegetarian parmesan cheese plus extra, to
serve
handful of fresh parsley
4tbsp/60ml extra virgin olive oil
handful of torn fresh basil leaves
2oz/50g walnut pieces
3tbsp/45ml single cream
sprigs of fresh basil to garnish
Method
1. Cook the pasta in boiling salted water as directed on the
packet.
2. Put the tomatoes in a bowl, cover with boiling water for about
40 seconds, then plunge into cold water. Peel off the skins. Crush the
garlic.
3. Put the tomatoes, garlic, pepper, vegetarian parmesan cheese
and parsley in a food processor and blend to a smooth paste. Gradually
add the olive oil, drop by drop, then add the basil and walnuts.
4. Drain the pasta and toss in the walnut sauce and cream. Garnish
with sprigs of basil and serve at once with vegetarian parmesan cheese.
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