Fusilli with Walnut Sauce

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             FOOD FUNNY
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Thanks to reader Jan Durban of Cambridge, Ontario for this "from the
mouths of babes" food funny:

Little Matthew and his family were having a big family dinner at his
Grandmother's house. Everyone was seated around the table as the food
was being served. When Little Matthew received his plate he started
eating right away. "Matthew, wait until we say our prayer," his
mother said.

"I don't have to," the boy replied.

"Of course you do," his mother insisted. "We always say a prayer
before eating at our house."

"That's at our house," Matthew explained. "But this is Grandma's
house, and she knows how to cook!"

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             TODAY'S RECIPE
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With walnuts growing over much of Italy, this is another recipe that
makes the most of just a few available ingredients.

Fusilli with Walnut Sauce (Fusilli Salsa di Noce)

1 cup (250 ml) walnuts, toasted and cooled
2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1 lb (450 g) dried fusilli (corkscrew-shaped pasta) or
pasta shape of your choice, cooked according to
package directions and drained
1/2 cup (125 ml) freshly grated Parmesan cheese

Combine the walnuts, garlic, salt, and pepper in an electric food
processor and process to coarsely chop the nuts. Add the cream and
process until the sauce is fairly smooth. Combine the sauce, cooked
pasta, and Parmesan in a serving bowl and toss to combine. Serve
immediately. Serves 4 to 6.
Received on Sat Nov 1 09:49:40 2003