We have a sack full of walnuts from a neighbour at the moment, so I have been looking for some good recipes to help us use them up.
This pasta recipe is delicious and is so warming at this time of year. Based on a recipe from Gennaro Contaldo.
Serves 4
400g Pasta (penne or fusilli works well)
70g butter
1 clove garlic, squashed
200g smoked lardons
75g walnuts (shelled weight)
1 egg, beaten
150ml single cream
parmesan to serve
lemon thyme leaves to garnish
Put the pasta on to cook. Meanwhile, in a large frying pan, heat the butter, add the garlic and saute until golden. Remove the garlic and discard. Add the lardons and walnuts to the butter and saute until lardons turn a golden-brown, taking care not to burn the walnuts.
In a bowl, mix together the beaten egg and the cream and set aside.
Cook the pasta until al dente and drain. Add the walnuts and lardons to the pasta and stir through. Then stir in the egg and cream mixture. Season well and place back on medium heat for a couple of minutes, stirring constantly, making sure sauce doesnt burn at the bottom of the pan.
Remove from heat and serve immediately with lots of parmesan and lemon thyme to garnish.
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