Rotelli with Walnut Sauce

Name: Rotelli with Walnut Sauce
Yield: 4 to 6 servings
Ingredients: 1 pound rotelli or fusilli (corkscrew pasta); 1 1/2 cups toasted walnuts (see Note); 2 tablespoons unsalted butter; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3/4 cup extra-virgin olive oil; 1/2 cup freshly grated Parmesan cheese; 1/2 cup heavy cream; 1/2 cup chopped fresh flat-leaf parsley

January 26, 2012

Rotelli and fusilli are different names for the same, corkscrew-shaped pasta twists. This sauce is essentially a walnut compound butter, and it’s a very easy option for those nights when you’re not in the mood to do a lot of cooking.

Recipe notes

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