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Canal House Cooking Volume No. 4: Farm Markets & Gardens

Pasta with parsely and toasted walnut sauce

Page 47

Cuisine: North American | Course Type: Sauces/Gravies

(1 review)


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10th September 2011

kcookie from Toronto,

The parsely and toasted walnut sauce is simple, delicious and versatile. I served it with pan-fried haddock for dinner and then the leftovers with pasta the next night.
I made the sauce in a mortar and pestle, for some textural contrast, and added a squeeze of lemon at the end.

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