INGREDIENTS
- 350g dried orecchiette or other short fat pasta that will hold a thick and chunky sauce
- 125g fresh walnut halves
- 2 cups coarsely chopped parsley
- 4 tbsp fresh or dried breadcrumbs
- 90g butter, softened
- ½ cup (125ml) olive oil
- ¼ cup (60ml) cream
- sea salt and freshly ground black pepper
* Nuts turn rancid quickly and sour everything they come into contact with. It's their high oil content that reacts to air that does this. So, buy only what you need for the meal you have in mind and try to buy them from a nut supplier out of a sack rather than a packet off a supermarket shelf.
DIRECTIONS
- Put a large stock pot filled with water on to boil.
- Place walnuts, parsley and breadcrumbs in the bowl of the X-Blade Pro stick blender and process until finely ground. Add butter and oil and blend to form a thick green paste. Season with salt and pepper, then add cream. Blitz for a few seconds more to combine.
- Put the pasta in the pot to cook and cook until it is al dente.
- Drain the cooked pasta and return to the pot to keep warm. Toss through the sauce and serve immediately. Save the cheese on top for another pasta meal.
Recipe created and shared by Sandra Reynolds
Sandra Reynolds has written over 1000 nutritious budget-friendly recipes for her blog The $120 Food Challenge, surviving unemployment payments and Aldi checkout lines along the way and turned personal adversity into a thriving blog.
Her first cookbook, The $120 Food Challengeis published by Penguin Viking and Sandra is now writing her second cookbook. She still shops at Aldi every week.