Pansotti

Name: Pansotti
Yield: makes 4 servings
Ingredients: Salt and black pepper to taste; 1 thick slice Italian bread; 1/2 cup milk; 1 cup walnut or pecan halves; 2 garlic cloves, peeled; 1/2 cup freshly grated Parmesan cheese, plus more for serving; 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried; 1/2 cup extra virgin olive oil; 1 pound linguine, spaghetti, or other long pasta

December 14, 2011

True pansotti are stuffed, with a mixture like this, but I rarely feel like filling pasta, and this way it makes a very fast meal and tastes just as good (it tastes even better with fresh pasta, page 541). Like Tarator or Skordalia (page 600), a terrific use of nuts as sauce.

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