Sage and Walnut Pasta Nada Recipe - The New York Times

My first foray into pantry pasta was a happy experiment using leftover al dente whole wheat capellini, toasted walnuts, garlic, good EVOO, grated Parmesan and Romano, and a generous shake of freshly ground tricolor peppercorns. I’ve returned to this impromptu invention several times, adding or subbing random leftover roasted broccoli, cauliflower, tomatoes, etc., and always found it quick, satisfying, and an ingenious way to transform and make good use of serendipitous fridge finds.

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