Agliata Per Pasta (Garlic & Walnut Sauce Fo Recipe

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Agliata Per Pasta (Garlic & Walnut Sauce Fo Ingredients

2 slice stale bread, crusts removed
2 tbsp stock, warmed
1 cup walnuts, toasted
1/2 cup parsley, stems trimmed
3 medium garlic cloves, chopped
1/2 tsp salt
1/8 tsp black pepper
6 tbsp olive oil

A Recipe for
Agliata Per Pasta (Garlic & Walnut Sauce Fo

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Herb Tip
Using Cilantro:
Also known as fresh coriander or Chinese parsley, cilantro is used to flavor dishes ranging from Asian to Indian to Mexican. Use sparingly, though, as too much cilantro will give your food a harsh, soapy flavor.

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Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.

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This is a recipe for Agliata Per Pasta (Garlic & Walnut Sauce Fo from the recipe cookbook of Recipes-to-go (Ethnic)

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sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

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Agliata Per Pasta (Garlic & Walnut Sauce Fo

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Agliata Per Pasta (Garlic & Walnut Sauce Fo Directions

Soak the bread in the stock & then squeeze out any excess moisture.
Combine the bread with the walnuts, parsley, garlic, salt & pepper in
a food processor. Process, adding the olive oil in a very slow stream
until you have a thick paste. Toss with your favourite pasta & serve
hot.

Serves: 4

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Agliata Per Pasta (Garlic & Walnut Sauce Fo Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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