Walnut Sauce From Garlic Country
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
egg tagliarini
|
* |
| 2 | cups |
walnuts
|
|
| 3 | cloves |
garlic
fresh |
|
| ¼ | cup |
butter
|
|
| ¼ | cup |
olive oil
|
|
| ½ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
egg tagliarini
|
* |
| 473 | ml |
walnuts
|
|
| 3 | cloves |
garlic
fresh |
|
| 59 | ml |
butter
|
|
| 59 | ml |
olive oil
|
|
| 118 | ml |
Parmesan cheese
grated |
|
Directions
Cook tagliarini as directed for about 9 minutes or until al dente.
While tagliarini is cooking, mix walnut meats in blender with enough hot tagliarini water to make a paste.
Add garlic, butter, olive oil and Parmesan cheese; blend, adding enough hot water to form desired consistency.
Pour sauce over drained tagliarini; toss until well coated and serve hot.
Sprinkle on additional Parmesan cheese if desired.
