Recipe courtesy of Giada De Laurentiis
Here's a great way to get all your veggies in, with tons of flavor. I used to make this often when I was a caterer as an alternative option for non-meat eaters because it's an elegant dish with lots of colors and textures. It's also quite convenient, because it can be prepared ahead of time, so if you have vegetarian guests at your next gathering, you can assemble this early and then just pop it in the oven while you're making the rest of the dinner. But don't think this is strictly for vegetarians; it's a real crowd-pleaser all around.
1 pound rotelli or fusilli (corkscrew pasta)
1 1/2 cups toasted walnuts
2 tablespoons unsalted butter
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan cheese
1/2 cup heavy cream
1/2 cup chopped fresh flat leaf parsley
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.
Meanwhile, in a food processor combine the walnuts, butter, salt and pepper. Pulse to combine. With the machine running, drizzle in the olive oil in a steady stream. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.
When the pasta is done, place it in a large bowl while still very warm. Stir in the walnut sauce. Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed. Sprinkle with the parsley, toss, and serve.
Yield: 4-6 servings