PASTA WITH CREAMY WALNUT AND HERB SAUCE
A blank mind is what I have to offer you this morning, there are times when I have so many ideas, so many things I feel that are ramble worthy here but lately (and I do blame January again) blank is my second name. I do have a lot of ideas about what to eat though because the cold outside and inside our cool stone house makes me perpetually hungry, I’m beginning to feel like a machine, my jaws are continually moving and mowing. And if I don’t eat, I seem to order cookbooks. Or at least adding them to wish-lists.
Anyway, I made a little poll for you to take a look at and to vote on/in, it’s in the right hand marginal!
This must be one of the most perfect pasta dishes for times like this when you need something nice and creamy to cheer you up. I think it is pretty good in the summer too actually so let’s just say that if you like walnuts and/or herbs, this is a pasta dish for you, all year round.
PASTA WITH CREAMY WALNUT AND HERB SAUCE
2 generous servings
pasta for 2
50 g/ 1, 75 oz walnuts
30 g/ 1 oz pine nuts
10 g/ 0,35 oz sunflower seeds
1 tblsp finely chopped fresh herbs, I used thyme, sage, rosemary and lavender shots
100-150 ml/ 0,42-0,63 cup fresh cream
salt
extra-virgin olive oil or butter
- Chop the nuts and seeds finely, it is better to do it by hand, and toast them slightly in a non-stick pan for a couple of minutes, stirring often.
- Add the herbs and toast for another 30 seconds before addin the fresh cream.
- Let it simmer until the cream has thickened. Add salt, stir and mix with freshly cooked pasta.
To add a link to your blog or website, click on the To tab under the box where you write your name, you will get a list of options and one of them should be This Page and there you just add the www. of your site. Don’t use the http:// as it is automatically added.
I feel your pain! Your pasta looks devine and I wished I could eat from your virtual plate!
I have the ingredients for a Sicilian Eggplant pasta dish at home, will cook it for tonight,
to still my longing for pasta.
( Thank you so much for adding the instructions to add a link to the comments here
I feel like a very stupid person, though, I can’t crack the “This Page” code apparently.)
Oh my goodness, does this ever look so yummy! Love this dish!
Great recipe and wonderful photos. Your “rambles” are always so from the heart that you need not be concerned about their validity.
The picture of the birch branch is stunning and very appropriate for January. Catkins mark the beginning.
That looks really scrumptious! A refined-tasting sauce. Lovely!
Cheers,
Rosa
Yum. I would never have thought of putting walnuts in pasta, but recently I found and tried a recipe for pumpkin ravioli with walnuts in an herb cream sauce that was incredible, so I know this will be just as good!
And i voted yes about the food props – sometimes it’s fun to get into the blogger’s head a little more and learn some of the thought process that goes into a beautiful photo or post, like why some things were used and not others, what feelings different things evoke for the viewer, or where you go for fresh inspiration and stuff to work with. If that’s what you meant by posts about food props…at least that’s what I envisioned…
I, too, am a big fan of your “rambles”. This pasta activates my over-active saliva glands even more than usual. Your pictures are so beautiful every time, so I could not be happier to know you might share your wisdom on props you’re using for your shots.
Also, I’m with Merisi about leaving one’s link in your comment. I have “This Page” displayed under To:, but cannot type in the field. Too bad.
Now, I’m off to get some fresh walnuts for the pasta.
There is a little arrow next to the From, click on that and there you should be able to choose and add your web site/blog!
Thank you very much for your kind words too!
Thanks, I’ll take what you wrote in consideration when i work on the posts!
Thanks, I love those trees, they are so elegant!
There is a little arrow next to the From, click on that and there you should be able to choose and add your web site/blog!
Unfortunately I had no choice but to switch to this system if I didn’t want to loose more than 4 yrs of comments, they bought Haloscan and changed it and I soooo miss my old comment system… This is so complicated
I meant TO, not From!
I meant TO not From
Wonderful Ilva. I love your nut cracker. I have never seen anything like it before, but it makes sense.
I’ve just bought myself a pasta maker.
This looks absolutely fantastic! I love the texture of walnuts and I image that fresh herbs provide the perfect balance to their intensity.
So simple, so perfect. I’m pulling out my gluten-free pasta now!
Hi Ilva,
Regina here, for ExpatWomen.com.
I would like to personally invite you to list your blog on our Expat Women Blog Directory (www.expatwomen.com/expatblog/) so that other women can read about and learn from your expat experiences.
Many thanks in advance for your contribution and keep up your great blog!
Regina
Fabulous photos Ilva! Love the brown and blue – goes so well together. The pasta looks scrummy yummy! Any recipes with walnuts and I’m there! =)
Dear Ilva,
I do as you recommend, click on the arrow, but then I cannot type into the box where I am supposed to write the url.
Please be assured that I am not complaining,
it is meant only as a feedback.
Maybe it has to do that I am not a member of any of these communities,
no Facebook either.
It could be that I would have to become a memnber of “Google Friends Connect” -
which I refuse after reading all those reports lately about the security problems Google encountered.
Hugs,
Merisi
Simple & utterly divine Ilva. I love nutty herby pasta. Gorgeous!
A flower for you from my garden…xoxo
Oh Ilva! You’ve made me more hungry now! What a lovely pasta dish. Walnuts are very popular in our house and I can’t wait to make it. If only I had seen this earlier, I made pasta for dinner too, but with loads of vegetables
And I forgot to metion your nut cracker; great!
http://sunitabhuyan.com ( sorry, couldn’t add my url any other way)
Oh this is so any time perfect! Love the blue polka dot and the “nut cracker”. I use one too
I also use the hinge area of the door…. good fun exploring childhood memories.
This is my kind of dish!
I’m going to make a simpler version of this because I don’t have all the ingredients. Love the general idea. I’m sure it will be delicious!
I wasn’t sure how I would like this because sometimes these sauces can turn out pretty “nutty”.. but I really enjoyed this one! So did my husband. We had it with some cornbread.. maybe non traditional but we really liked the combination of the two.
-Sylvia
http://www.cajunbarbecue.com