The original recipe is from the cookbook Cooking for Isaiah by Silvana Nardone. If you are dairy- and wheat/gluten-free, I highly recommend it—but even if you're not, the recipes are all delicious! When we ate this pasta tonight, it didn't feel like we were being "deprived" on an Elimination Diet at all. Yummy!
My modified version of this dish appears below:
Ingredients:
2 1/2 C. walnuts
1 1/4 C. reserved cooking water (from blanching walnuts)
1/4 tsp. ground nutmeg
1/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/2 C. extra-virgin olive oil
1 pound rice pasta (I used the rice penne from Trader Joe's.)
Optional additions:
Sautéed vegetables, optional and according to preference (I used onion, asparagus, and broccoli.)
Chicken breast strips, pan fried on stove in a little oil (If I'd had them, I'd have done this.)
Finely chopped fresh parsley or basil, for garnish
1/2 C. toasted walnuts, for garnish and texture
Preparation:
1) In a medium saucepan, bring salted water to a boil. Add walnuts and cook gently for 15 minutes.
2) In the meantime, add the rice pasta to a different pot of salted, boiling water. Cook until al dente, according to package directions. Do not overcook!
3) While your walnuts and pasta boil, sauté any vegetables you want to add to your final pasta product and pan-fry your chicken strips, if using.
4) After 15 minutes boiling, strain the nuts from the cooking water, reserving the liquid for later use.
5) Transfer the blanched walnuts to the food processor. Add the nutmeg, crushed red pepper, salt, and 1 1/4 C. of the reserved cooking water. Process until finely chopped, about 30 seconds.
6) With the motor running, slowly stream in the olive oil and process until creamy, about 5 minutes.
7) In a large serving bowl, toss half of the the sauce together with the pasta and the sautéed vegetables. Add more sauce until it is the consistency you want. (This was more sauce than we needed, so I reserved some to use like a non-dairy "cheese sauce" in another recipe. It will keep about 3 days in the refrigerator.)
NOTE: Garlic and black pepper would be good in this, but we're having to eliminate those ingredients for our Elimination Diet. Silvana boils a clove of garlic in with the walnuts, then processes it together in the food processor. She also adds an equal amount of black pepper when she adds the salt.
My modified version of this dish appears below:
Ingredients:
2 1/2 C. walnuts
1 1/4 C. reserved cooking water (from blanching walnuts)
1/4 tsp. ground nutmeg
1/4 tsp. crushed red pepper flakes
1/2 tsp. sea salt
1/2 C. extra-virgin olive oil
1 pound rice pasta (I used the rice penne from Trader Joe's.)
Optional additions:
Sautéed vegetables, optional and according to preference (I used onion, asparagus, and broccoli.)
Chicken breast strips, pan fried on stove in a little oil (If I'd had them, I'd have done this.)
Finely chopped fresh parsley or basil, for garnish
1/2 C. toasted walnuts, for garnish and texture
1) In a medium saucepan, bring salted water to a boil. Add walnuts and cook gently for 15 minutes.
2) In the meantime, add the rice pasta to a different pot of salted, boiling water. Cook until al dente, according to package directions. Do not overcook!
3) While your walnuts and pasta boil, sauté any vegetables you want to add to your final pasta product and pan-fry your chicken strips, if using.
4) After 15 minutes boiling, strain the nuts from the cooking water, reserving the liquid for later use.
5) Transfer the blanched walnuts to the food processor. Add the nutmeg, crushed red pepper, salt, and 1 1/4 C. of the reserved cooking water. Process until finely chopped, about 30 seconds.
6) With the motor running, slowly stream in the olive oil and process until creamy, about 5 minutes.
7) In a large serving bowl, toss half of the the sauce together with the pasta and the sautéed vegetables. Add more sauce until it is the consistency you want. (This was more sauce than we needed, so I reserved some to use like a non-dairy "cheese sauce" in another recipe. It will keep about 3 days in the refrigerator.)
NOTE: Garlic and black pepper would be good in this, but we're having to eliminate those ingredients for our Elimination Diet. Silvana boils a clove of garlic in with the walnuts, then processes it together in the food processor. She also adds an equal amount of black pepper when she adds the salt.
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