Walnut Bucatini with Toasted Walnut & Breadcrumb Topping

Serves 6

Ingredients

• 1 package Verrigni Bucatini

• 2 tablespoons Olivelle Wild Rosemary Olive Oil

• ¼ cup St. Francis Chardonnay

• 2 garlic cloves, minced

• ¼ cup Parmesan cheese

• ½ cup heavy cream

• 1 cup reserved pasta water, plus more if needed

• Kosher salt, to taste

• Black pepper, to taste

• 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 tablespoons unsalted butter, melted

Procedure

1. Cook the Pasta: Bring a pot of salted water to a boil. Cook the bucatini according to the package directions until al dente. Before draining, reserve 1 cup of pasta water, plus more if needed.

2. Prepare the Sauce: In a Le Creuset Braiser, heat the Wild Rosemary Olive Oil over low heat. Add the garlic and cook until fragrant. Deglaze the pan with the Chardonnay and reduce until nearly all the liquid has evaporated. Stir in the walnut sauce, heavy cream, and reserved pasta water. Whisk until smooth, then stir in the Parmesan cheese.

3. Combine the Pasta and Sauce: Season the sauce with kosher salt and black pepper to taste. Adjust the consistency with additional pasta water if needed. Toss the cooked bucatini in the sauce until evenly coated. Transfer to a large serving dish or a Hestan OvenBond Au Gratin Pan.

4. Add the Topping: In a bowl, combine the toasted walnuts, breadcrumbs, lemon zest, and parsley. Sprinkle the mixture over the pasta, then drizzle with the melted butter. Serve warm.

For a Fun Twist: Grate Pleasant Ridge Reserve cheese over the top before serving!