Nutty pasta sauce recipe
This past weekend we lit the 1st Advent candle
To be honest, today’s is one of the best pasta dishes I’ve eaten in a while. And you don’t have to go nuts to prepare it, so I have a message for all of you pasta fans out there: try this recipe! You won’t be sorry.
The sauce consists of red bell pepper, fennel, ground walnuts and hazelnuts, wine marinated chicken and vegetable cooking cream. If you’re vegetarian, simply omit the chicken. The quantities in this recipe are approximate.
Ground walnuts and hazelnuts
FUSILLI WITH CHICKEN IN CREAMY NUT SAUCE
(2 servings)
1 chicken breast, sliced
a splash of dry white wine
a couple of chopped celery leaves (or parsley)
freshly ground black pepper
a dash of sweet paprika
a pinch of salt
1 Tbsp extra virgin olive oil
a half of red bell pepper, chopped
a half of fennel bulb, chopped
grated nutmeg
a pinch of salt
250ml light cooking cream (I used oat cream)
60g freshly ground nuts (I combined 30g walnuts and 30g hazelnuts)
200g fusilli
Mixing the pasta with sauce
1. Marinate the sliced chicken in white wine, chopped celery leaves, black pepper, sweet paprika and salt for half an hour.
2. In a saucepan, heat the olive oil and first sauté the marinated chicken, then add the chopped red bell pepper and fennel.
3. Pour in the marinade liquid and let it reduce, then add the cooking cream to the saucepan, grate in some nutmeg and check for salt. Allow to simmer for 10 minutes, then stir in the ground nuts. In the meantime boil the pasta al dente, drain it and mix with the sauce.
4. Serve with some salad on a side, and with a glass of white wine, if you wish. Good appetite!
Delicious comfort plate
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