There is something so serene about living in a high rise apartment. The view, the quietness, the secluded feeling. Taking advantage of all those things I frequently do my morning exercises looking out at the view feeling nice and secluded. As I stand by the full length window and look out at the view pushing my ass through squat challenges the glass cleaner guys creepily come elevating down on their harnesses. We were eye to eye. I mean?!?! Please just take a moment to imagine: a) how scary that is b) how bizarre that is and c) how ridiculous I must have looked! Did I mention I was wearing nothing but a t-shirt and knickers??
Needless to say I ran away in fear. No more squats in front of the full length window. Only deliciously naughty pasta in protest.
Bucatini in Walnut Sauce
Bucatini Con Salsa Di Noci
Serves 2-3
Ingredients
150g walnuts
80g stale ciabatta, roughly chopped
1 cup milk
4 cloves of garlic, skin on
olive oil
2tbs chopped flat leaf parsley
1/2 cup chopped basil
1/2 cup grated parmesan
400g bucatini – of course you can use any pasta
Small knob of butter
Method
Pre heat your oven to 170 then roast the garlic for 10 minutes. Once cool enough to touch remove the skin.
Pop the walnuts in a small bowl and cover with water then in another bowl, combine the bread and milk and leave aside.
Drain the walnuts then using a mortar and pestle ground with the garlic into a paste (if you don’t have one a food processor will work too). Squeeze the excess milk from the soaked bread then add to the mortar along with the herbs, parmesan and a big glut of olive oil. Work through the until you have a smooth, thick paste. Season well. Add more olive oil or the left over milk if it’s looking too thick.
Cook your pasta as per the packet instructions then once the pasta is drained, melt the butter in the same pot and add your walnut sauce. Heat through before popping the pasta back in the pot and mixing well.
Season to taste and serve with extra basil and drizzle with olive oil.