Creamy Walnut Pasta Shells
With a robust sauce, this is a satisfying dish. Try it with gnocchi or gnocchi pasta too.
Servings: 4
Ingredients:
Creamy Walnut Pasta Shells
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving about | - |
| cal | 587 |
| pro | 20 g |
| total fat | 26 g |
| sat. fat | 12 g |
| carb | 68 g |
| fibre | 4 g |
| chol | 51 mg |
| sodium | 698 mg |
| % RDI | - |
| calcium | 21% |
| iron | 18% |
| vit. A | 17% |
| vit. C | 3% |
| folate | 63% |
Suggested Recipes
-
1/3 cup (75 mL) chopped walnuts
2 tbsp (25 mL) butter
2 tsp (10 mL) chopped fresh thyme, or 1/2 tsp (2 mL) dried
3/4 cup (175 mL) 10 per cent cream
4 oz (125 g) blue cheese, stilton or gorgonzola, crumbled
Pinch pepper
4 cups (1 L or 12 oz/375 g) medium-size shell pasta
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In large skillet, toast walnuts over medium heat, stirring occasionally, for 5 to 7 minutes or until fragrant.
Add butter and thyme; cook for 30 seconds. Add cream, blue cheese and pepper; simmer over medium-low heat, stirring occasionally, for about 5 minutes or until slightly thickened and cheese is melted.
Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm; drain well and return to pot. Add sauce; toss to coat. Serve sprinkled with parsley.
Tags:
Main Course; Lunch; Pasta/Noodles; Nuts; Cheese/Other Dairy; Boil/Simmer;
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