Rotelli and fusilli are different names for the same, corkscrew-shaped pasta twists. This sauce is essentially a walnut compound butter, and it’s a very easy option for those nights when you’re not in the mood to do a lot of cooking.

　　

Ingredients

4 to 6 servings

　　1 pound rotelli or fusilli (corkscrew pasta)

　　1 1/2 cups toasted walnuts (see Note)

　　2 tablespoons unsalted butter

　　3/4 teaspoon salt

　　1/2 teaspoon freshly ground black pepper

　　3/4 cup extra-virgin olive oil

　　1/2 cup freshly grated Parmesan cheese

　　1/2 cup heavy cream

　　1/2 cup chopped fresh flat-leaf parsley

　　

Step 1

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

　　

Step 2

Meanwhile, in a food processor combine the walnuts, butter, salt, and pepper. Pulse to combine. With the machine running, drizzle in the olive oil in a steady stream. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.

　　

Step 3

When the pasta is done, place it in a large bowl while still very warm. Stir in the walnut sauce. Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed. Sprinkle with the parsley, toss, and serve.

　　

Note

Step 4

To toast nuts, spread them on a baking sheet and place in a 350°F oven for 5 to 10 minutes, or until fragrant and golden brown; stir them once or twice as they toast and watch to see that they don’t get too dark. (You can also toast them in a dry skillet over medium-high heat, tossing as they toast.) Transfer to a bowl to cool.

　　Everyday Pasta