Pasta with parsely and toasted walnut sauce
Cookbook
Page 47
Cuisine: North American
Course: Sauces/Gravies
Reviews
1 reviews,
average rating 5.0 / 5
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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.
1 comment(s)
aj12754
· 14 years ago
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.