California Central Coast Recipes

Pasta Shells with Walnuts and White Cheddar

©2017 TheRomanticTable.com
Pasta Shells with Walnuts and White Cheddar is a great recipe that you can make quickly for emergencies. You start out by making a roux with flour, butter and onion. Then you deglaze the roux, with a little hot chicken broth, add chopped walnuts, Italian parsley, salt and pepper and toss with the cooked pasta shells and shredded white cheddar cheese. Another quick-easy to make and delicious meal when served with a salad and glass of wine! This recipe really excited me by its simplicity but full-bodied flavor!


www.theromantictable.com ©2017, Pasta Shells with Walnuts and White Cheddar
Preparation time: 10 minutes
Cooking time: 25 minutes
MAKES 2 SERVINGS.
re-calculate ingredients for:



Ingredients.

1 14.5 ounce can Chicken broth , heated to hot temperature
1/4 cup flour
1/4 cup Unsalted butter
1 cup White onion
1 cup shredded White cheddar
1 cup Shelled walnuts , chopped
1/4 cup Italian parsley , cleaned and chopped
Salt and pepper to taste
1/2 pound Pasta shells


Preparation Directions.

1 Heat the butter in a stockpot over medium-low heat. Add in the onions and saute until softened and translucent.

2 Gradually add in the flour to the butter-onion mixture while whisking to make a roux.

3 While still whisking, gradually add in the hot chicken broth, and stir to prevent lumps from forming. Continue to whisk and stir until the roux has a light tan color.

4 Add in the chopped walnuts and shredded white cheddar. Continue to stir. Add in the parsley.

5 Then taste, and add salt and pepper to personal taste.

6 In the meantime, cook pasta in boiling salted water as directed on package. Drain and add to sauce. Toss thoroughly, distributing evenly throughout the sauce.

7 Serve immediately.


Wine and Food Pairing and Serving Suggestions.

Serve with a nice dry white wine such as a Viognier.

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.