Pasta Pot with Sheep Cheese and Walnuts
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 tablespoon butter
- 1 clove garlic
- 250 g penne
- 1 liter juice (vegetable juice)
- Salt and pepper from the mill
- 200 g whipped cream
- 150 ml milk
- 50 g walnuts
- 50 g cheese (hard cheese, Italian e.. Gran Padano)
- 200 g feta cheese
- 1 bunch parsley, smooth
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and sweat in hot butter until translucent. Finely dice the garlic and add.
- Immediately add the pasta and some vegetable juice and stir until the juice has evaporated. Season with salt and pepper. Gradually stir in the remaining juice and let it boil. Also stir in the cream and milk and let cook until the noodles are cooked through.
- Lightly roast the walnuts in a pan without fat, remove and roughly chop. Grate the hard cheese, crumble the feta cheese. Rinse the parsley, shake dry and cut the leaves into fine strips.
- Mix the pasta, nuts, hard cheese, half of the sheep`s cheese and the parsley. Scatter the rest of the sheep`s cheese and parsley over the pasta and serve immediately.
- This is also how penne al arrabiata are cooked. As with risotto, the liquid is gradually added until the noodles are cooked and have absorbed the liquid. The noodles then taste much more aromatic. Instead of vegetable juice, broth or tomato juice are also suitable. And finally a dash of cream.
- Always serve pasta in sauce immediately, as the pasta will soak up a lot of liquid even after cooking and then become soft.
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