Walnut sauce for noodles - Pilar Hernández's Chilean Kitchen
A delicious walnut sauce to accompany filled ravioli for our New Year's Eve dinner. You can also serve it over cooked cauliflower, or meats like pork loin.
Ingredients · Servings 2
- 1/2 cup chopped walnuts
- 1 1/2 liquid cream
- 3 tablespoons of butter
- chopped parsley
- salt and pepper
Method · PT-497396H57M22S
- In a large frying pan, toast the nuts over medium heat. When the nutty aroma begins to emerge, they are ready; transfer to a plate.
- In the same pan, melt the butter. When it starts to brown, add the cream and walnuts, stir, and let it heat through. Add the parsley, salt, and pepper. Taste and adjust the seasonings until ready.
- Once the pasta is cooked and drained, transfer it to the pan, stir gently, and add 1/2 cup of the pasta cooking liquid if needed. Serve with chopped parsley.
Walnut sauce has a mild and very pleasant flavor, especially in winter. Be careful not to burn the walnuts, as they will become bitter.
This sauce was very traditional in Chile, but over time it has become a bit out of fashion.
Description
A sauce that goes very well with it.
- ½ cup of chopped walnuts
