Back From Italy: Venice and Cinque Terra




  1. In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute. Pour into a 12 to 14-inch saute pan and set aside. Add cream to pan.
  2. Place pansoti (or whatever pasta you use) in 6 quarts of boiling water and cook until tender, about 4 to 5 minutes. Drain, saving a little of the pasta water, and pour pasta and water into pan with sauce. Place over medium heat and toss to coat.   Serve immediately with additional cheese on the side if desired.