Pasta with parsely and toasted walnut sauce

Page 47

Cuisine: North American | Course Type: Sauces/Gravies

(1 review)

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Recipe Review

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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Comments

aj12754 - 10th September 2011
Very happy to see a review from one of these books -- I have one (not this issue) and haven't made anything from it yet. Sounds like an excellent sauce put to excellent use.

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