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Walnuts star in this simple pasta sauce which comprises just three main ingredients, says SYLVIA TAN
"Picture provided by SPH"
A bag of organic walnuts got me cracking on this recipe. A friend had brought
them back from Spain swearing that they were sweeter than usual. However, I had to shell them with a pestle first and then roast them till they turned crunchy to the bite.
I am not strictly an organic or artisanal produce kind of cook, though I do get a box of organic (or at least pesticide-free) vegetables a week. If I am given such produce, well and good. Otherwise, the supermarket or wet market is where I buy most of my foodstuff and if nuts come shelled, all the better.
However, I must admit that there is a difference in taste, if you go organic.
The cucumbers from my organic box, for example, are sweeter and crisper than those from the market. So were the organic walnuts. Lightly roasted in the oven, they came out crisp, nutty and, yes, sweet with a faint bitter aftertaste.
These walnuts became the mainstay of a pasta sauce.
Despite my casual attitude to cooking, I have had to become more careful in my diet. Because of my recently developed wheat intolerance, I avoid pasta these days unless it is kamut or spelt pasta, now available in the organic sections of supermarkets.
Kamut and spelt are both ancient grains related to wheat that are more suitable for people with wheat intolerance. They are easier to digest, though they do have gluten, which means that they are not suitable for those on a gluten-free diet.
Still, they provide a great neutral background for sauces and have a rich flavour and excellent nutrition. Both grains are superior to wheat in terms of their protein and trace minerals content.
However, what I like best about this recipe is that the three main ingredients in the sauce could be found in my kitchen.
The walnuts – of which I had a huge bag – and garlic and basil – which I grow just by my kitchen door. Indeed, because of this easy supply, I add basil to practically everything. (Throw a sprig into your water jug for basil-scented iced
water).
The ricotta cheese in the recipe is a bit of an indulgence.
Full fat and creamy, you can omit it if you are on a strict fat-free diet. Otherwise, substitute it with a scattering of Pecorino Romano cheese – a sharp, salty cheese made from sheep's milk which is more digestible for those who are lactose-intolerant.
So in one fell swoop, you can cater for organic health nuts, as well as for those who are wheat intolerant and lactose intolerant – many reasons to like this recipe.
Ingredients:
Kamut spaghetti with walnut pesto (Serves two to four, depending on the portion)
- 1 1/2 cups organic walnut kernels
- 1 cup basil leaves (Thai sweet basil would do as well)
- 1 clove garlic, peeled
- Best quality extra-virgin olive oil
- 300g kamut or spelt spaghetti
- 1/2 cup drained ricotta cheese
- Salt and pepper to taste (use sea salt if you have some)
Method:
- Heat the oven to 150 deg C and roast walnuts in a single layer for eight to 10 minutes. Be careful not to let them burn. Do not omit this step as it truly makes a difference to the sauce.
- Reserve 1/2 cup of the roasted nuts for garnishing. Place the rest in a food chopper and add the basil leaves and garlic. Add ½ teaspoon of salt. Chop the nut mixture till it is broken down, slowly adding about half a cup of olive oil to emulsify.
- Bring a pot of sea-salted water to boil and add the kamut pasta. Cook
according to the packet instructions which is usually for seven to 10
minutes. Drain, reserving the pasta water.
- Add the walnut sauce to the pasta in a bowl. Drizzle some olive oil over and toss well till the sauce covers the noodles evenly. Add a little pasta water if it seems too dry.
- Serve on pasta plates with a dollop of ricotta cheese and scatter some toasted walnuts on top. Add more olive oil if you like.
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