Walnut 'butter' for pasta?
I like pasta, and I like walnuts. I'd like to experiment and combine the two... has anyone ever made their own walnut butter (not just a paste)?
I was thinking of just tossing the pasta with the butter and adding garlic and ... x. Not sure what other ingredients -- maybe you have a suggestion for that, too.
There are probably a number of recipes on line for walnut 'pestos' - that is, the nuts ground up with one more herbs, garlic, etc.
A book of '500 Italian' (Hermes House) recipes has one for fusilli with walnuts.
The walnuts are toasted, skins rubbed off, and chopped. Then a sauce is made with butter, milk, breadcrumbs and the walnuts, P cheese, nutmeg, salt and pepper.
The same book as a walnut 'pesto', using walnuts, breadcrumbs, oil, parsley, plus butter and cream.
I haven't made walnut butter, but it sounds dang good. I am slightly confused, though: Did you mean walnuts with butter made form cow's milk, or did you mean just mashed walnuts and maybe walnut oil to get a buttery texture? Either way, it sounds great.
Walnuts go well with peas, beets, goat cheese, parsley...
No cow butter added. Just think peanut butter (yeah, I know, it's not a nut) but substitute walnuts.
To paulj -- I've made a pistachio-parsley-pecorino pesto before (if only to "say it AND spray it" '-P), but I was thinking really more of a peanut butter-ish consistency to coat the pasta, and adding some other ingredients.
I think some shaved parmesan would work, but I wouldn't want to add blue or goat as I think it would be too rich. Something to cut through that -- beets sound great, but the man hates them.
Of course, I could just stick to the walnut 'butter', garlic & shaved parm, and have a citrus-y salad on the side (just won a fruit basket full of ruby red...).