Pasta With Shallots, Walnuts And Marscapone
- EVOO for saute
- 2 tbsp. minced garlic
- 3 oz.good white wine
- 4 Mejool dates coarsely chopped
- 1 cup of toasted walnuts, chopped
- 1 cup marscopone or other soft cheese (boursin, cream cheese)
- 2 shallots finely chopped
- 1 lb. pasta of your choice (I used tricolor rotini)
- 1/4 c. tomato paste
- 1/4 cup grated parmigiano reggiano
- sea salt
- black truffle oil
- Have also added chopped hot Italian sausage (optional)
- Boil water for pasta. In the meantime, chop dates and shallots. Saute shallot and garlic in EVOO over medium heat. When shallots are carmelized, add in wine, walnuts and dates and cook until wine is mostly evaporated, about 2 minutes. Remove from heat. Drain pasta when al dente reserving 1 cup of pasta water. Into this pasta water add tomato paste and soft cheese. Stir to blend. Place pasta in large bowl. Add all ingrediants, grated cheese, salt to taste and blend. Drizzle with black truffle oil and toss.
saute, garlic, white wine, walnuts, marscopone, shallots, pasta of your choice, tomato paste, parmigiano reggiano, salt, truffle oil, also
Taken from www.epicurious.com/recipes/member/views/pasta-with-shallots-walnuts-and-marscapone-52480421 (may not work)