Traditional with tortellini, ravioli, or tagliatelle, walnut sauce is delicious on any flat strand, preferably fresh, pasta. The consistency of the chopped walnuts is largely a matter of taste; some Italian recipes recommend puréeing them to a paste, whereas some chefs leave them in lentil- to pea-size crunchy pieces.
|garlic cloves, finely chopped|
|finely chopped fresh marjoram or sage (optional)|
|salt and pepper||to taste||to taste|
|small to medium tortellini or fresh fettuccine or dried fettuccine|
|butter (optional)||as needed||as needed|
|freshly grated parmigiano-reggiano|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.