Gastronomixs

Capellini with walnut, garlic, tomato and sage

This pasta contains no meat but has a lot of flavour and unusual textures. Serve as a lunch course, an entremets, or as a garnish in a main course.

Serves 10

Capellini with walnut, garlic, tomato and sage

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Ingredients

500

g

capellini (thin spaghetti)

100

ml

olive oil

200

g

tomato, finely diced (brunoise)

100

g

walnut paste (see component walnut paste)

2

 

shallots, finely chopped

10

 

sage leaves, finely chopped

1

tbsp

rosemary, finely chopped

50

g

Parmesan cheese

As needed:

 

sage leaves

20

g

Parmesan cheese

As needed:

 

lemon, grated

500

g

walnuts

1

clove

garlic, cleaned

3 to 4

tbsp

olive oil

As needed:

 

salt

View this component
Preparation method: walnut paste
  • Roast the walnuts in an oven at 150°C for 15 minutes.
  • If using a mortar: First finely grind the garlic and then add the cooled walnuts little by little and continue grinding them into a fine paste. Add the oil to create a thick creamy paste. Season to taste with salt.
  • If using a blender: Finely grind the cooled walnuts together with the garlic and some of the oil. Add more oil to create a thick creamy paste. Season to taste with salt.
Preparation method: capellini
  • Boil the capellini for the time indicated on the packet (approx. 2 minutes).
  • Strain the capellini, keeping back some of the cooking liquid.
  • Heat the olive oil in a large pan and gently fry the chopped shallots.
  • Add the walnut paste and briefly heat.
  • Add the sage, tomato, and rosemary and stir in some of the remaining cooking liquid to moisten the mixture somewhat.
  • Mix in the capellini.
  • Grate a generous amount of Parmesan cheese over the top and stir well.
Finishing & presentation
  • Spoon the pasta into a deep plate, grate some extra Parmesan over the top, and finish with some lemon zest and fresh sage.

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