Torchiette Pasta with Walnut and Fresh Herb Sauce
An easy to prepare, quick and satisfying meal.
1 Tbsp oregano, chopped
1 Tbsp rosemary, chopped
1 Tbsp sage, chopped
A few basil leaves, sliced
2 cloves garlic, peeled
8 Tbsp (EVO)
Cook pasta in plenty of salted, boiling water until ‘al dente’– approximately 6 minutes.
Meanwhile, using a large pestle and mortar, crush the walnuts with herbs, salt and garlic until creamy (6-8 minutes). Add the oil along with the pecorino and mix well until incorporated.
Drain pasta and add back into the pot along with the walnut sauce. Stir through. Check the seasoning. Sprinkle with a little extra pecorino and serve immediately.
Please confirm that
you are 18 years or over.
If you're under 18 we can't
allow you to purchase alcohol.