Nuts for Pasta

Is there such a thing as too much pasta?

Tradition holds that, in the 1800s, Italians counted more than 250 different shapes of pastas, both fresh and dried. That sounds like heaven to me!

Now they report only 55-60 different shapes, and that just breaks my heart.

Where have all the pastas gone?

I find it particularly interesting that each form of pasta also has very specific sauces that work with its shape. One doesn’t serve clam sauce on farfalle, or orzo with marinara sauce. It just isn't done.

This kind of tradition may not be important to you, but it is very important to Italy and its people.

Are you wondering if we, here in the Cocoa & Lavender kitchen, always abide by the rules? The answer is, "No, not always."

But, confusingly enough, neither do the Italians. In fact, you may see one sauce served on a variety of different pasta shapes, depending on the region.

Today's pasta sauce recipe is one that, according to the Silver Spoon, is traditionally served on fettuccine. However, according to Giallo Zafferano, Ligurians serve it on pansotti, corzette, or trofie. And, then, I found a reference to Tuscans serving it on penne.

I had penne in the pantry. I have been to Tuscany. So I made it with penne.

The salsa itself has a few different versions. It is often made with basil in Liguria, and I have seen it made simply with walnuts or, like today's recipe, with a combination of walnuts and pine nuts.

I think no matter which recipe you use, this cream and nutty sauce with marjoram is perfect for an autumn evening with friends gathered around the table.

Buon appetito!

~ David

Penne con Salsa de Noci

1 large shallot

1 tablespoon butter

½ pound shelled walnuts

½ cup toasted pine nuts

2½ tablespoons finely chopped marjoram

salt

½ cup ricotta cheese

½ cup extra virgin olive oil

2 pounds penne rigate

freshly grated Parmigiano-Reggiano, for serving

chopped toasted walnuts, for serving

Melt the butter in a small saucepan. Sauté the shallot until clear.

Place shallot, residual butter, walnuts, pine nuts, marjoram and a good pinch of salt into a the bowl of a food processor fitted with the steel blade. Pulse until nuts are finely ground. Add ricotta cheese and 3 tablespoons water; process until creamy. With processor running, gradually add the olive oil until very creamy.

Cook the pasta in salted water, using about 2 heaping tablespoons of salt. When cooked al dente, drain the pasta, reserving 1 cup of the cooking water. Place the pasta in a large bowl and add the walnut sauce. Toss well and add the cooking water, a little at a time, to reach the perfect creaminess.

Serve with grated Parmigiano-Reggiano cheese, and garnish with a few chopped toasted walnuts and marjoram leaves.

Serves 12.