Farfalle Alle Noci (Farfalle w/ Walnuts & Lemon Zest)

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Farfalle Alle Noci (Farfalle w/ Walnuts & Lemon Zest)

 

Recipe By :Lorenza De' Medici / pg. 50

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 1/4 pounds farfalle

1/3 cup unsalted butter

2/3 cup walnuts -- very finely chopped

1 tablespoon grated lemon zest

2 tablespoons Cognac

salt and freshly ground pepper

 

In a large pot bring 6 qt. salted water to a boil. Add the farfalle and cook

until al dente.

 

Meanwhile, in top pan of a double boiler placed over simmering water (or

in a saucepan set in a larger pan halfway filled with barely simmering

water), melt the butter. Stir in the walnuts, lemon zest and Cognac and

keep warm over low heat.

 

Drain the pasta and arrange it on a warm platter. Add the walnut-butter

and sprinkle to taste with salt and pepper. Toss well and serve piping hot.

 

Source:

" Williams-Sonoma / Pasta "

Copyright:

" 1992 Weldon Owen Inc. "

 

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Per Serving (excluding unknown items): 185 Calories; 18g Fat (88.7% calories

from fat); 3g Protein; 2g Carbohydrate; 1g Dietary Fiber; 28mg Cholesterol;

2mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 1/2 Fat.

 

NOTES : Almonds, hazelnuts (filberts) or pine nuts can stand in

for the walnuts.

Nutr. Assoc. : 0 0 0 0 0 0