Basil Spelt with Garlicy Walnut Sauce (serves 6 - 8)

I wasn't quite sure what to think of this recipe after reading through it, but whatever preconceived notions you might have of what it will look and/or taste like, you'll probably be wrong...I was.  The end result was a thick, creamy nutty sauce that paired delightfully well with the Basil Spelt pasta.  You'll notice the recipe doesn't call for any additional spices than what's already in the pasta.  Why?  Because it doesn't need it.  This is a mild flavored sauce packed with a ton of Omega-3's from the walnuts and flavored with a punch of basil and garlic.

Side Note: For those that aren't familiar with Spelt, it is an ancient relative of wheat, and it tastes like a mild version of it. Though it contains gluten, it's tolerated by many people who are allergic to gluten. It has a high protein content, is loaded with complex carbs, and can be a little easier for some people to digest than wheat.

Ingredients

1 lb. Pappardelle’s Basil Spelt Pasta
4 cloves garlic
6 oz. walnuts, toasted (about 2 cups)
1/3 cup olive oil
2 slices French bread from a baguette soaked in 1/2 cup milk
Fresh basil or parsley for garnish (optional)

Method

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve one cup of pasta cooking water, drain well and rinse with warm water. Place pasta in a large serving bowl.

2. In food processor, combine garlic, walnuts, olive oil, milk-soaked bread. Process until very smooth.

3. Pour walnut puree into a large mixing bowl. Add reserved pasta cooking water until sauce is desired consistency. Serve over individual plates of pasta. Garnish with fresh basil or parsley.

Copyright © 2011 by Pappardelle's Pasta Co.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta!  The photo and description come courtesy of the Pasta Artistica Test Kitchen!