California Central Coast Recipes
Pasta Shells with Walnuts and White Cheddar
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!
Preparation time: 10 minutesCooking time: 25 minutes
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
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.
Serve with a nice dry white wine such as a Viognier.