1 recipe basic pasta
2 bunches Italian parsley, finely chopped to yield 1/2 cup
2 bunches basil, finely chopped to yield 1/2 cup
1 cup cooked spinach, finely chopped
1/2 cup pecorino cheese
salt and pepper to taste
1/2 cup extra virgin olive oil
1/2 cup walnut pieces
2 cloves garlic, peeled
1/4 cup grated parmigiano reggiano
4 tablespoons 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 2-inch diameter circles. Place 1 teaspoon of herb mixture in each one and fold into half moons, pressing firmly to close. Continue until all are finished. Bring 6 quarts water to 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 12-inch to 14-inch sauté 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.
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