Sweet potato pasta with cream cheese, walnuts and Parmesan. Savory and creamy.
Isn’t this pasta just screaming for a sprinkle of green chives?
One of the pleasant surprises of blogging is that when your food photos appear on your computer screen…they talk. And I’m glad they talk, because they teach me.
Sometimes a photo of a plated meal will chatter pleasantly amongst itself. And other times its fighting like cats and dogs. One time I opened a photo to find an angry skinless chicken breast in a white cream sauce demanding that the dollop of mashed potatoes be removed immediately and replaced with its more colorful friend, asparagus.
Then there was the braised chicken leg who said “Back off, you’re too close and this really isn’t flattering to my complexion.”
The greasy limp wrong-bread beef panini that simply asked “What the hell were you thinking?”
A pork roast that asked ”Does this glaze make my butt look fat?”
The lentil soup who that pitifully gurgled “I’m boring.”
The big dark steak wearing a dark cloak of brown gravy jumped onto the screen yelling BOO. Scared me to death.
You know what I’m saying, you’ve all heard it.
I could have so much fun and go on and on with these, but I’d like to hear what your pictures have said to you. Please share it in your comments.
One of my New Year’s Resolutions was to learn to make my own pasta, and then learn to make some clever flavored pastas. But until then, and as I’ve mentioned before we have a wonderful company right here in Denver that does exactly that and includes recipes on their website.
Just listen to that beautiful Sweet Potato flavored pappardelle whispering in your ear. Aren’t you in love?
This recipe comes from Pappardelle’s web site. It’s easy.. easy..easy.. and very tasty. I do believe that this cream cheese sauce would match well with any pasta. After the recipe I’ll post a link to their website so you can browse.
- 1 lb. Pappardelle’s Sweet Potato Pappardelle Pasta
- 1 clove garlic, minced
- 7 oz. shelled walnuts, finely chopped I used pecans because that’s what I had on hand
- 4 tablespoons butter, unsalted
- 7 oz. marscapone or cream cheese I used cream cheese
- ¾ cup freshly grated Parmesan cheese
- Melt butter in skillet and sauté garlic until it is golden brown. Add walnuts, stir for 3 minutes and remove entire contents from heat.
- Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes).
- While pasta is cooking, add the marscapone or cream cheese to the walnut mixture and heat gently throughout.
- Drain the pasta (do not rinse), toss in the grated Parmesan and transfer to a heated serving dish. Stir in the sauce and serve at once.
Sweet Potato Pappardelle con Salsa di Noci…It’s What’s For Dinner