Ingredients

3/4 lb (340 g) fresh vermicelli or 1/2 lb (225 g) dried

1 1/4 cups (325 ml.) walnut halves

2 cups (500 ml) roughly chopped fresh parsley

5 tbsp (75 ml) fresh or dried bread crumbs

6 tbsp (90 ml) butter, softened

1/2 cup (125 ml.) extra virgin olive oil

1/4 cup (60 ml.) cream

salt and pepper
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Vermicelli with Walnut Sauce
(Serves 4)

This dish goes very well before a main course of fish or poultry. The rich, crunchy sauce keeps well in the refrigerator for up to 4 days, and it is also good served as a dip with crudités .

method
  1. Begin cooking pasta in boiling salted water.
  2. Place walnuts, parsley and bread crumbs in a food processor or blender and chop until finely ground. Add butter and oil and blend again to form a thick green paste.
  3. Add cream and season to taste with salt and pepper. Blend to combine.
  4. Drain cooked pasta and transfer to a warm serving dish. Stir in sauce and serve immediately. This dish is usually served without cheese.

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