Pansoti with Walnut Sauce

• 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

1. In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper.
2. Set aside.
3. Lay out pasta on work surface and cut into 2-inch diameter circles.
4. Place 1 teaspoonful of herb mixture in each one and fold into half moons, pressing firmly to close.
5. Continue until all are finished.
6. Bring 6 quarts of water to a boil and add 2 tablespoons salt.
7. In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute.
8. Pour into a 12 to 14-inch saute pan and set aside.
9. Add cream to pan.
10. Place pansoti in water and cook until tender, about 4 to 5 minutes.
11. Drain and pour into pan with sauce.
12. Place over medium heat and toss to coat.
13. Serve immediately.

recipe basic pasta, italian parsley, bunches basil, cooked spinach, romano cheese, salt, extra virgin olive oil, walnut pieces, garlic, whipping cream

Taken from www.foodnetwork.com/recipes/mario-batali/pansoti-with-walnut-sauce-recipe.html (may not work)