The CASARECCE WITH WALNUT CREAM AND PORK CHEEK is an easy and quick main course, perfect for solving the lunch problem at the last minute!
It’s a main course rich in flavor yet very simple! Creamy and very quick: with just a few ingredients, you’ll leave everyone amazed!
You’ll really make a great impression while spending little in terms of time and money.
You can also use my walnut sauce.
The walnut cream is very simple and quick, does not require any cooking, and is made with a few ingredients so as not to overshadow the taste of the nuts while preserving all the flavor of the walnuts.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Minutes
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 1,138.95 (Kcal)
- Carbohydrates 91.56 (g) of which sugars 3.80 (g)
- Proteins 28.01 (g)
- Fat 75.89 (g) of which saturated 19.80 (g)of which unsaturated 31.35 (g)
- Fibers 3.23 (g)
- Sodium 568.30 (mg)
Indicative values for a portion of 220 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS CASARECCE WITH WALNUT CREAM AND PORK CHEEK
- 1.1 lbs casarecce
- 0.55 lbs pork cheek
- 0.22 lbs walnuts
- 2.8 tbsps extra virgin olive oil
- 0.11 cups pine nuts
- 0.18 cups grated Parmesan cheese
- 1 clove garlic
- to taste salt
Tools
- 1 Wok
PREPARATION CASARECCE WITH WALNUT CREAM
Place the walnuts, pine nuts, Parmesan cheese, garlic, olive oil, salt in the blender cup and blend, adding some pasta cooking water to obtain a creamy mixture.
In a saucepan or wok, place the pork cheek diced or in strips and cook for a few minutes until crispy and golden. Set aside.
When the water has reached a boil, add salt, and lower the pasta. Cook and drain al dente, removing them one or two minutes before the expected cooking time. Pour the cooked pasta into the pan where you cooked the pork cheek. Add the walnut pesto.
Mix everything well, then add the crispy pork cheek. If needed, add a little pasta cooking water.
Serve the casarecce with walnut cream and pork cheek hot, adding some ground pepper.
Adriana’s Advice
If you prefer, you can also add some walnut crumble on top to complete the dish or some crumbled tarallo.
