Recipe courtesy of Mario Batali
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 recipe basic pasta
  • 2 bunches Italian parsley, finely chopped to yield 1/2 cup
  • 2 bunches basil, finely chopped to yield 1/2 cup
  • 1 cup cooked spinach, finely chopped
  • 1/2 cup Pecorino Romano cheese
  • Salt and pepper
  • 1/2 cup extra virgin olive oil
  • 1/2 cup walnut pieces
  • 2 cloves garlic, peeled
  • 1/4 cup grated Parmigiano-Reggiano
  • 4 tablespoons whipping cream

Directions

In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper. Set aside.

Lay out pasta on work surface and cut into 2-inch diameter circles. Place 1 teaspoonful of herb mixture in each one and fold into half moons, pressing firmly to close. Continue until all are finished. Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute. Pour into a 12 to 14-inch saute pan and set aside. Add cream to pan.

Place pansoti in water and cook until tender, about 4 to 5 minutes. Drain and pour into pan with sauce. Place over medium heat and toss to coat. Serve immediately.

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