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 …

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