This is an autumnal Italian staple that I learned at the River Café. I had forgotten all about it until my old boss, Theo Randall, made some the other day. It's one of those dishes that drives home how easy a cook's life can be if you root out good, seasonal ingredients. My version is simpler, with added greens.
This also works with shelled walnuts, but it's not going to have the same magic as with fresh. Besides, most supermarkets and decent greengrocers, are carrying this year's walnuts now.
Serves two as a main course, or starters for four.
500g fresh walnuts in the shell (about 200g shelled)
1½ thick slices of white bread, crusts cut off
180g spinach, washed, tough stalks pulled off and roughly torn up
6tbsp milk
2-3 cloves garlic, finely chopped
5tbsp extra virgin olive oil
200g tagliatelle, fresh if possible
Squeeze of lemon
Nugget of parmesan, grated
Salt & pepper
Put a big pan of water on to boil with some seasoning and a splash of olive oil. Tear up the bread and soak it in the milk.
Shell the walnuts and whizz them in the food processor, along with the garlic, until they are finely ground.
Once the bread has absorbed the milk, tip the walnuts into a bowl and mix the softened bread in by hand, making sure there are no large chunks. Now add some seasoning, the olive oil and a squeeze of lemon to taste.
Drop the pasta into the boiling water, and one minute before it is cooked stir the spinach into it. Once the pasta is cooked, drain it well and put the pan back on the heat.
Gently fry the walnut sauce for a couple of minutes before adding the pasta and tossing well.
Serve in warmed bowls with the parmesan on top.
