Angel Hair Pasta with Foriana Sauce
By PutoPinoy on Saturday, October 09, 2010 At
Saturday, October 09, 2010
Ingredients:
1-450g pack Angel hair pasta, cooked according to package directions
12 piece garlic clove
1 1/8 cup walnut halves
1 1/8 cup pili nut, slightly salted
1 ¼ tbsp dried oregano
2 tbsp extra virgin olive oil
2 tbsp butter, Unsalted
½ cup raisins
¼ cup quezo de bola (edam cheese), grated
1 tsp salt
pinch of ground black pepper
shaved edam, for garnish
Procedure:
In a food processor, pulse garlic until finely chopped. Add walnut halves and pili nuts to the food processor and pulse until finely chopped. Add dried oregano and pulse a few more times until just combined. Heat olive oil and butter in a non-stick medium sauté pan over medium heat. Stir in the walnut-pili mixture, raisins and grated queso de bola. Season with salt and pepper.
Cook, stirring occasionally, until the nuts are lightly toasted, about 3 minutes. Toss the sauce together with the pasta and garnish with shaved quezo de bola on top for garnish. Serve immediately.
Makes 6-8 servings.
1-450g pack Angel hair pasta, cooked according to package directions
12 piece garlic clove
1 1/8 cup walnut halves
1 1/8 cup pili nut, slightly salted
1 ¼ tbsp dried oregano
2 tbsp extra virgin olive oil
2 tbsp butter, Unsalted
½ cup raisins
¼ cup quezo de bola (edam cheese), grated
1 tsp salt
pinch of ground black pepper
shaved edam, for garnish
Procedure:
In a food processor, pulse garlic until finely chopped. Add walnut halves and pili nuts to the food processor and pulse until finely chopped. Add dried oregano and pulse a few more times until just combined. Heat olive oil and butter in a non-stick medium sauté pan over medium heat. Stir in the walnut-pili mixture, raisins and grated queso de bola. Season with salt and pepper.
Cook, stirring occasionally, until the nuts are lightly toasted, about 3 minutes. Toss the sauce together with the pasta and garnish with shaved quezo de bola on top for garnish. Serve immediately.
Makes 6-8 servings.
