Tagliolini with Arugula-Walnut Sauce

Name: Tagliolini with Arugula-Walnut Sauce
Yield: serves: 4 to 6
Ingredients: Kosher salt; 1 cup walnuts; 3 cups baby arugula; 1 clove garlic, smashed; 1/2 cup freshly grated Pecorino; 1/2 cup freshly grated Parmigiano; Extra virgin olive oil; 1/2 cup heavy cream; 1 recipe Chef Anne’s All-Purpose Pasta Dough (page 102), cut into tagliolini, or 1 pound fresh tagliolini; Big fat finishing oil

December 9, 2011

I LOOOOOVE nuts. And this super-classic preparation, which is hugely flavorful and really easy to make, is all about them. I start by toasting and puréeing walnuts—both of which help bring out their flavor and natural fattiness. Combine them with some sharp cheese and spicy arugula, and you end up with a dish that’s luscious and palate cleansing at the same time.

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