CW asked about the sauce I made for the pasta in the previous post. I saw a recipe on one of the food blogs I read, La Tavola and wanted to make it. Unfortunately it is in Italian and Babelfish had some trouble translating it for me.
Bablefish gives me:
200 grams of gherigli of walnuts
50 grams of pinoli
1 forelock of maggiorana toasts you to furnace
1/2 segment of garlic (or prezzemolo) 1
100 latte grams of curdled (or annealed)
1/2 oil glass.
IN ORDER TO FLAVOR:
60 grams of butter 8
80 grams of grattuggiato $parmesan
So I ended up doing this:
200g toasted walnuts
50g toasted pine nuts
Chopped parsley (2 tablespoons I think I put in)
3 cloves chopped garlic
cream (original recipe also suggests ricotta which is lower in fat)
I put all except the cream, oil and parmesan into a blender and whizzed it to a pesto consistency. Then I added the cream, oil and parmesan to my taste.
Then I drained the pasta and stirred it in.