Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Casarecce
Romesco Casarecce
Roasted red peppers, walnuts and smoked paprika blitzed with cream into a romesco that comes together while the pasta cooks. Twenty minutes, food processor does most of it.
Caitlin Fitzpatrick
Feeds: 2-3
20 minutes
Ingredients
- 250g casarecce pasta
-
2 red peppers, roasted (drained from a jar)
-
3 sun-dried tomatoes
-
1 tbsp olive oil or sun-dried tomato oil from the jar
-
40g walnuts
-
1 garlic clove
-
1 tsp smoked paprika
-
1 tbsp red wine vinegar or sherry vinegar
-
Squeeze of lemon juice
-
150ml single cream
-
15g parmesan cheese, finely grated
-
Salt and black pepper, to taste
- Optional to serve
-
Small handful fresh basil, leaves finely sliced
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Handful of walnuts, finely chopped
-
Burrata or ricotta cheese, optional to serve
-
Extra virgin olive oil
Casarecce
From: £4.95
Method
1
Cook the pasta in boiling salted water according to packet instructions.
2
In a blender, combine the walnuts, roasted peppers (including some jar oil), sun-dried tomatoes, garlic, smoked paprika, vinegar, lemon juice and a pinch of salt and pepper. Blend until smooth.
3
Pour the sauce into a frying pan with the cream and warm gently over low heat for 1–2 minutes, stirring. Add a ladle full of pasta water into the sauce. Drain the pasta and add it straight into the sauce, mixing until fully coated. Taste to season with salt and pepper.
4
Divide between bowls and top with the cheese, basil,, walnuts and a drizzle of olive oil.
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