Bucatini with Walnut Pesto, Porcini & Crispy Sage.

As the nights draw in and the days begin to chill, nothing speaks to the soul like a bowl of comfort food. Tender al dente pasta cloaked in an umami rich walnut pesto the is perfect foil to the crisp acidity of Mionetto Prosecco.

One to make for friends as they cross the threshold from a crisp autumn walk.

Decadence in a sip…….

And In a bowl…..

pasta recipe, vegan pasta, autumn pasta, mushroom recipe, walnut pesto., quick meals

Yield: 4

Author: Suze Morrison

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Bucatini with Walnut Pesto, Porcini & Crispy Sage.

Prep time: 20 MinCook time: 15 MinTotal time: 35 Min

As the nights draw in and the days begin to chill, nothing speaks to the soul like a bowl of comfort food. Tender al dente pasta cloaked in an umami rich walnut pesto the is perfect foil to the crisp acidity of Mionetto Prosecco.One to make for friends as they cross the threshold from a crisp autumn walk.

Ingredients

• 300g Dried Bucatini
• 150g Walnuts, toasted.
• 60g Stale Bread
• 240ml Hazelnut Milk
• 2 Cloves Garlic, minced.
• 10g Dried Porcini Mushrooms
• 2tbsp Parmesan Cheese, or vegan alternative
• Small Bunch Sage, Leaves picked.
• 2-3tbsp Olive Oil
• Cracked Black Pepper to season.

Instructions

1. 1. Begin with the pesto. Add the stale bread and dried porcini to the milk in a small roasting tin and soak for 10-15 minutes, squeeze the bread and set the milk and bread aside in separate bowls.
2. 2. Add the walnuts to a food processor and pulse to break down. Add the bread, garlic and parmesan and pulse, adding enough of the reserved milk to form a paste.
3. 3. Add a good crack of black pepper, taste and adjust the seasoning to your liking.
4. 4. Heat the olive oil over a medium heat in a sauté pan and add the sage leaves, cook until crisp then drain the leaves on kitchen paper, reserving the oil.
5. 5. Cook the pasta until al dente and reserve a ladle of the cooking water. Mix through the pesto and enough of the starchy water to make an unctuous sauce.
6. 6. Divide between 4 bowls, and top with the crispy sage and a drizzle of sage oil, and of course, a glass of Mionetto Prosecco

https://gourmetglow.co.uk/recipes/bucatini-walnut-pesto-sage

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