Agliata Per Pasta
Yield
4 servingsPrep
15 minCook
0 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
stale bread
crusts removed |
* |
| 2 | tablespoons |
stock
warmed |
|
| 1 | cup |
walnuts
toasted |
|
| ½ | cup |
parsley leaves
stems trimmed |
|
| 3 | medium |
garlic cloves
chopped |
*
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | tablespoons |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
stale bread
crusts removed |
* |
| 3E+1 | ml |
stock
warmed |
|
| 237 | ml |
walnuts
toasted |
|
| 118 | ml |
parsley leaves
stems trimmed |
|
| 3 | medium |
garlic cloves
chopped |
*
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 9E+1 | ml |
olive oil
|
|
Directions
Soak the bread in the stock and then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt and pepper in a food processor.
Process, adding the olive oil in a very slow stream until you have a thick paste.
Toss with your favourite pasta.
