I went walnutting this morning after the rain.
Beautiful heavy drops plomping straight down into the cats’ drinking bowls with a splash.
The sort of rain that can topple a walnut from the tree before it is quite ready to fall–thus making an early expedition to walnut alley worthwhile.
A big wind blew last night as we went to bed–violently shaking the trees.
Then rain this morning–a perfect scenario for a seasoned walnutter.
Came back with two sacks (five pounds!) of walnuts–freed them from their outer cases–and a good feeling.
Hosed them down and decanted them into a filigreed steel basket to sit in the sun.
Now for lunch.
I made the walnut pasta two days ago for Meredith to photograph for the next book–Mediterranean Cooking for Diabetics–due out in the Spring.
We didn’t feel like eating it just then–but I had a plan… (see below)
Here is the original recipe which is beautifully simple.
Spaghettini with Walnut, Garlic and Parmesan Sauce
- 100g/4oz shelled walnuts – be careful, if you shell them yourself, to avoid any teeth-cracking bits being left in
- 2 garlic cloves, peeled and crushed
- 1 tbsp parsley, chopped, plus a little extra parsley
- salt and pepper
- 5 tbsp olive oil, plus extra to serve
- 1 tbsp walnut oil
- 425g/14oz wholewheat spaghettini or spaghetti
- 100g/4oz freshly grated Parmesan cheese, plus extra to serve
Put the walnuts, garlic and parsley in a food processor, season with salt and pepper, add the oils and pulse to a sauce of this texture:
Add the grated cheese and mix.
Check the seasoning and adjust if necessary.
Cook the pasta in plenty of boiling, salted water.
Drain it– keeping a little of the cooking liquid– and put the pasta back in the hot pan.
Add the sauce and a tablespoon of the cooking liquid (i.e. hot, salted water) and turn it over thoroughly.
Turn it into a warmed bowl and sprinkle with extra parsley.
Serve immediately with more olive oil and Parmesan to hand.
It’s a favorite pasta for us!
Two days later and…
I’m lightly sautéing half the spaghettini in walnut sauce (half because there are only two of us) to go with a small salad of sliced tomatoes gathered from our garden–another harvest this morning.
Panfried Walnut Pasta (for leftovers!)
(This pasta lends itself to re-use, crisping up nicely for a crunchy bite.)
Heat a tablespoon of olive oil in a medium sauté pan.
When the oil is hot, slip in the pasta.
Cook this over a medium heat for about 5 or 6 minutes. The bottom should be crispy brown.
Turn this over carefully with a spatula and cook the other side to a similar effect.
Halve the pancake (I find scissors work well!) and divide between two plates.
Robin Ellis 
Yum, yum, yummy
First off, I am so excited about the “Mediterranean Cooking for Diabetics” book you are bringing out. That will be on my wish list at Amazon to be sure!
The recipes with walnuts look wonderful. There is a walnut tree in my Mother’s back yard….I just may try this collecting of walnuts.
They taste better than shop-bought, Cecilia.
One of my and my husband’s favorite pasta toppings is chopped walnuts, garlic, and anchovies sautéed in olive oil! I like the idea of the “pasta pancake” made out of leftovers.
Your post arrived as a breath of fresh air. Here I am sitting at my computer in NYC trying to unravel all sorts of business, technical, and medical problems while trying to forget the sorry display of ignorance, intolerance and self-interest exhibited in last night’s Republican presidential debate. In other words, I’m feeling like the world has gone to hell ….or rather was feeling that way until I opened your email and read “Beautiful heavy drops plumping straight down into the cats’ drinking bowls with a splash.” With that all my aggravations were pushed aside, and I am now sitting here loving your photos and the sense of peace and calm that you seem to have achieved. Oh, and of course, enjoying thoughts of savoring your walnut pasta as soon as I can muster the ingredients. The setting won’t be the same, noisy urban vs. serene country, but at least, like your family, I will be surrounded by my own good number of cats. A big thank you.
Maria Buncick
Thank you, Maria–I’m happy it sped you to a different place! NYC is special too and we always look forward to visits.
Thank you for your post Robin! It always raises the spirits to find one of your informative, entertaining and just wonderful messages! Meredith’s photographs complete the joy! You are a wonderful story teller and have – real skill- making me want to rush to the kitchen.
I’m looking forward to the new publication.
Regards,
Fran Shaw
Thanks, Fran.
What a great idea. Love walnuts
This looks delicious. My Calabrese relatives make something similar — adding anchovies to the “sauce” and using pecorino Romano instead of Parmesan. Think I’ll try your recipe over the weekend. Thank you!
Thanks for the Calabrese version, Danette.
Good Afternoon Ross, oh…Robin 🙂 Recently purchased a large bag of walnut meats at our Costco. I give them a chop or two and sprinkle them on
a fresh breakfast fruit medley. I do confess I give a squirt of sugar-free whipped cream in the center and then celebrate a good dashing of cinnamon to complete the recipe. Looking forward to making your Spaghetti, walnut,garlic Parmesan sauce recipe. Also looking forward to your new cookbook in the Spring. What a perfect time to release it. It will be a renewal of fresh recipes for our taste buds. You are so clever!
Cheers!
Charlotte Huffman
Thanks Charlotte–breakfast sounds good.
That. Looks. So. Good!!!!
Currently on Cyprus in the middle of the Mediterranean……..may have to buy this new cook book just to make the memories linger………..(not sure where I can pick my own walnuts in the UK😕)
Ros
Mediterranen chow mein!
I love walnuts but live in pecan-land now! Looking forward to the new book!
hmmmmm…I have just had a full portion of this “walnut pesto” for dinner tonight and it is…so tasting and I must absolutely prepare it for my friends! It will be a success! And it is also a recipe not many know….I have eaten it directly in the saucepan just not to waste the pesto sauce!!!! Very yummy!
Lovely Paola–buon apetito!
This email may sound a little strange but wanted a way to connect. Have just finished rereading Winston Grehams’ Poldark series of 12 volumes and am now rewatching your series of those books. I had forgotten how much enjoyment they had brought me. The late 18th centuary is my favourite period in history and what better way to steep oneself in the past than in the adventures of my favourite hero, Ross Poldark.
Another reason for enjoying the original series is that Ralph Bates and I were at Trinity College Dublin together in the 60s, he was two years ahead of myself and personally we were at opposite ends of college, I studied science but am an artist at heart. However I went to all the plays produced in the small little theatre on the campus. Trust you will pardon me for contacting you this way.
One last piece of bygone chat, my girl friend Angela Pleasance was one of Henry VIII, wives, Catherine Howard I believe, wasn’t it Thomas Culpepper who got her into loosing her head.
Warmest wishes from a very grateful fan of one of my favourite shows
Rachel M. Paul
Ps would love to continue this chat about the 1960s
I love this dish, it’s a new favourite. Thank you for sharing. This was especially good for me as I’m a vegetarian. Do you have a lot of vegetarian recipes in your books? Regards Debbie
Yes, there are plenty of vegetarian recipes.
Thanks Robin … This is perfect for me, just what I need. Told I should eat a lot more Walnuts & so your recipes are ideal. Big Kiss for making my meals more yummy 😉
Sent from my iPad
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