CHEESE PASTA WITH WALNUT RECIPE

COOKING TIME : 20 Min.

PREPARATION : 10 Min.

FOR HOW MANY PERSON : 4-6

DIFFICULTY : Moderate

CONTENTS :

2/3 pack of bow macaroni
4 capsicum peppers
150 g string cheese (1.5 knuckles)
200 gr cheese
3 handfuls of walnuts
3 tablespoons of olive oil
2 stalks of fresh garlic
4 large cloves of garlic
12 sprigs of parsley
2-3 sprigs of thyme

Over:

coarsely ground black pepper

*Today, winking at the noodles made in the past in Anatolia; I have a Cheese Pasta with Walnut, plenty of cheese, string cheese and roasted peppers. You can also change the cheeses according to your own wishes and make your own legendary pasta. I insist that you eat it without cooling.

*Open the bottom of the cast ceiling. Make holes on 4 capia peppers with a knife and leave them to roast in the pan. *Make sure to turn it occasionally so that all sides are roasted evenly.
*Put water in a large pot to boil the pasta, after the water boils, add a pinch of salt and add 2/3 packets of approximately 330 g of bow or auger pasta to the pan. Since bow macaroni has tiny pockets, the cheese sauce will fill them nicely.
*Since we put the pasta in hot water and reduce the boiling temperature, close the lid and boil it again quickly. Then open the lid and boil for 6.5 minutes. It says 8 minutes on the package, but 6.5 minutes of boiling will be enough since I will cook it in a pan afterwards.
*Thinly slice 150 gr, approximately 1.5 knuckles of langoustine cheese lengthwise.
*Roughly chop 1/3 of the 200 gr baguette with your hands. Grate the rest with the fine side of the grater.
*Open the bottom of the pan and roughly chop 3 handfuls of walnuts and add them to the pan.
*After the walnuts are roasted, close the bottom of the pan, wait for the pan to cool slightly, after about 1 minute, add *3 tablespoons of olive oil to the pan.
*Finely chop 2 sprigs of fresh garlic and add to the pan.
*Slice and add 4 large cloves of garlic. If you don’t have fresh garlic, 6 cloves of garlic will also work.
*When we smell the garlic, add the pasta to the pan with a colander and stir to combine the garlic and walnuts with the pasta.
*Add more than half of the grated baguette and half of the tongue cheese you have reserved on the pasta, turn the heat down and mix.
*Take 1.5 cups of the boiling water of the pasta, add it to the pot, cook it for 1 minute and turn off the heat.
*Chop 7-8 sprigs of parsley and 4 sprigs of thyme and add to the pasta. If you don’t have fresh thyme, you can also use dried thyme.
*Finally, chop the roasted peppers into strips of 1-2 finger widths and bring them together with the pasta.
*Add the remaining cheese and half a glass of pasta water to the pot, turn on the bottom of the stove and finally stir to mix all the flavors together.
*Then put it on a hot plate and sprinkle with fresh parsley leaves and 1-2 pinches of black pepper. If you wish, you can add a little more grated cheese.
*Your hot Cheese Pasta with Walnut is ready. I request you to eat it before it gets cold.