Pasta with Walnut-Garlic Sauce

Pasta with Walnut-Garlic Sauce - France

 

2 large heads garlic

1/3 cup olive oil

2/3 cup walnuts

1/4 cup boiling water

1 teaspoon herbal salt or to taste

1/4 teaspoon cayenne pepper

6 cups cooked linguine or egg noodles

1 teaspoon chopped parsley

2 tablespoons minced fresh basil for garnish

2 tablespoons red bell pepper, minced

 

Preheat oven to 300 degrees. Slice tops of garlic heads to expose cloves.

 

Brush lightly with 1 teaspoon olive oil. Place on ungreased baking sheet and roast for 20 minutes.

 

Let cool slightly, then squeeze heads to extract roasted cloves without peel.

 

Place garlic into a blender or food processor. Add walnuts, remaining oil, the water, salt substitute, and cayenne.

 

Blend until smooth. Toss sauce with hot pasta, then add parsley.

 

Garnish with basil and red bell pepper.

 

Serves 6.