Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts

1 small onion -- finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup sun-dried tomatoes, oil-packed -- drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth -- or water
salt and pepper -- to taste
8 ounces pasta -- such as Papperdelle
parsley sprigs -- to taste
1/4 cup walnuts -- toasted, coarsely chopped

In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.

Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.

Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.

Source: Family Style Food

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