This authentic Italian pasta recipe is ideal as a quick mid-week meal without meat.
The ingredient of Parpadelle With Walnut Sauce From Naples Region Of Campania
- 250g walnut pieces
- 2 garlic cloves sliced
- 40g butter softened
- 1 4 cup finely grated parmesan cheese
- 2 3 cup flat leaf parsley leaves
- 3 4 cup olive oil
- 1 3 cup thickened cream
- 500g parpadelle pasta see note
The Instruction of parpadelle with walnut sauce from naples region of campania
- place walnuts into a dry non stick frying pan over medium high heat cook tossing for 5 minutes or until toasted set aside 2 tablespoons of nuts
- place remaining walnuts into a food processor with garlic butter parmesan and 1 4 cup parsley process until finely chopped with motor running slowly pour oil through feed tube until a thick paste forms transfer to a bowl stir in cream season with salt and pepper
- cook pasta in a large saucepan of boiling salted water following packet directions until just tender drain return pasta to saucepan add walnut sauce toss over low heat until well combined spoon into serving bowls top with remaining parsley and reserved walnuts serve
Nutritions of Parpadelle With Walnut Sauce From Naples Region Of Campania
calories: 1424 918 caloriescalories: 106 grams fat
calories: 21 grams saturated fat
calories: 91 grams carbohydrates
calories: 2 grams sugar
calories: n a
calories: 26 grams protein
calories: 49 milligrams cholesterol
calories: 162 98 milligrams sodium
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calories: nutritioninformation