Pappardelle alle Noci
Pappardelle are flat ribbon pasta. They are, in a way, extra large linguine.
1 cup seasoned bread crumbs
3 tbsps virgin olive oil
2 tbsps unsalted butter
2 cups of pine nuts and/or chopped almonds
500 gr [about 1 lb.] cooked Pappardelle
1. Make sure bread crumbs are toasted in the oven or in a
skillet.
2. Stir them frequently and put them aside
3. Brown the nuts in the butter and olive oil and then add the
bread crumbs, mix well.
4. Toss in the Pappardelle.
[serves 4 to 6]
