Nutty Pasta

December 18, 2008

When I eat dinner at home, I usually have a pretty small serving of something and feel completely satisfied. Last night’s dinner had some fattenting ingredients (oil, nuts, pasta) but I just had a small plate’s worth. It was hearty and really good, so here’s the recipe:

1/2 pound whole wheat pasta (I like the Bionaturae Organic 100 percent whole wheat chiocciole. Honestly, it tastes really good, not like when whole wheat pasta first came out. And the nutty wheat flavor complements the nut-based sauce.)

1/4 cup pine nuts

1/4 cup walnuts

3 tablespoons olive oil

2 garlic cloves, minced

1/4 cup chopped flat-leaf parsley, minced.

Put a large pot of salted water on to boil.

Put the nuts in a food processor and chop them very fine. Set aside. Heat the oil in a frying pan over medium-low heat; add the nuts, garlic and a heavy pinch of salt, stirring frequently. Take it off the heat when you can smell the garlic get fragrant and the nuts get toasty, about five minutes.

Boil the pasta according to the package instructions and save about 1/4 cup of the cooking liquid before you drain it.

Return the pasta to the pot and add the nut sauce and parsley. Stir, adding the cooking liquid 1 tablespoon at a time until it looks saucy and creamy. You probably won’t use it all.

For me and Dan, this is a 3-serving recipe. We both ate it for dinner, and he has it for lunch today. I just crunched the numbers. That’s 487 calories per serving. When you add in my one glass of malbec (150) and and mug of 2 percent hot chocolate (about 200), it’s an 837 calorie meal. Perhaps that hot chocolate wasn’t that great of an idea.

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