Creste di Gallo with Walnut Sauce and Greens
By @kellysalwayscooking
Adapted from Milk Street Kitchen
Serves 4
Ingredients:
Instructions:
In a small bowl, stir together the panko and the milk and set aside. Bring a large pot of water to a boil. Salt the water and cook the pasta for three minutes. Add the greens to the water and cook for an additional two minutes. Reserve 1 cup of the pasta cooking water, and drain the pasta and greens, then return them to the pot.
In a food processor, combine the panko mixture, walnuts, Parmigiano Reggiano, olive oil, garlic, lemon juice, oregano leaves, 1/4 tsp pepper, and 1/2 tsp salt. Pulse three times, until walnuts are roughly chopped, and then process until the mixture resembles fine breadcrumbs, about 20 seconds. With the food processor running, stream in the 1 cup of reserved pasta water and process until smooth and creamy (the whole process should take less than 30 seconds).
Add the walnut sauce to the pasta and greens, and toss to combine so that all of the pasta is coated with sauce. Serve with grated Parmigiano Reggiano.
Adapted from Milk Street Kitchen
Serves 4
Ingredients:
- 1/2 c panko
- 1/4 c whole milk
- 1 lb whole wheat creste di gallo
- 1 lb Swiss chard or spinach (not baby spinach), stemmed, leaves cut int 2” pieces
- 1 1/2 c walnuts
- 1 oz Parmigiano Reggiano (without rind) cut into 3 or 4 pieces, plus extra grated Parm to serve
- 1/4 extra virgin olive oil
- 1 clove of garlic, smashed and peeled
- 1/2 lemon, juiced
- 1 tablespoon fresh oregano leaves
- salt and pepper
Instructions:
In a small bowl, stir together the panko and the milk and set aside. Bring a large pot of water to a boil. Salt the water and cook the pasta for three minutes. Add the greens to the water and cook for an additional two minutes. Reserve 1 cup of the pasta cooking water, and drain the pasta and greens, then return them to the pot.
In a food processor, combine the panko mixture, walnuts, Parmigiano Reggiano, olive oil, garlic, lemon juice, oregano leaves, 1/4 tsp pepper, and 1/2 tsp salt. Pulse three times, until walnuts are roughly chopped, and then process until the mixture resembles fine breadcrumbs, about 20 seconds. With the food processor running, stream in the 1 cup of reserved pasta water and process until smooth and creamy (the whole process should take less than 30 seconds).
Add the walnut sauce to the pasta and greens, and toss to combine so that all of the pasta is coated with sauce. Serve with grated Parmigiano Reggiano.
