Baked Walnut Pasta
Serves 6
INGREDIENTS
1 package Verrigini Bucatini
2 tbsp Olivelle Wild Rosemary Olive Oil
¼ cup St. Francis Chardonnay
2 cloves garlic, minced
¼ cup parmesan cheese
½ cup heavy cream
1 cup reserved pasta water, plus more if needed
Kosher Salt, TT
Black Pepper, TT
1 jar Anfosso Walnut Sauce
Walnut & Breadcrumb Topping:
¼ cup walnuts, toasted and finely chopped
¼ cup breadcrumbs, toasted
Zest of 1 lemon
¼ cup parsley, minced
2 tbsp unsalted butter, melted
INSTRUCTIONS
- Bring a pot of salted water to a boil and cook the bucatini according to package directions until al dente. Remove from the pasta water, making sure to reserve some for the pasta sauce.
- In a Le Creuset Braiser, heat the Wild Rosemary Olive Oil over low heat. Add the garlic and cook until aromatic. Deglaze with white wine and reduce to au sec. Stir in the walnut sauce, cream, and pasta water. Whisk until it comes together, then stir in the Parmesan cheese.
- Adjust the sauce seasoning with salt and pepper. Adjust the consistency of the pasta sauce, if needed, with additional pasta water. Toss the cooked pasta in the sauce and place in a large serving dish or Hestan OvenBond Au Gratin Pan.
- For the walnut and breadcrumb topping: mix all the ingredients except the butter until combined. Top the pasta with the breadcrumb and walnut mixture, then drizzle the melted butter over the breadcrumbs. Serve.
- For a Fun Twist: Grate Pleasant Ridge Reserve cheese on top!
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