Pasta with walnuts and raisins is that kind of recipe that fondly reminds me of my childhood and my grandparents. My grandmother used to make me this pasta recipe a lot when I was a child and I liked it very much.
She used to make the recipe with fusilli pastas, noodles, but I must admit that I’ve always preferred farfalle paste because of their shape.
When I don’t know what else to cook, I think about what I ate as a child and I immediately come up with an idea. I think it’s been over 15 years since I haven’t eaten pasta with walnuts and raisins and you can imagine that this time I did not limit myself to just one serving. I had to recover somehow those 15 years. Upppssy!
Now I do not know whether to place this preparation in the ,,dessert” category or in the ,,main dishes” category, because I find it rather as a dessert. The farfalle pasta are soft, sweet because of the raisins and sugar, plus they are slightly crispy because of the ground walnuts. If you have a sugar free diet, you can either add natural sweeteners (stevie, erythritol) or eat them without sugar of natural sweeteners, only with groud walnuts and raisins. Raisins are also sweet, so they will somehow help the final taste.
Let’s see recipe!
300 gr. pasta of your choice
1 handful of walnuts
2 tablespoons of raisins
1 teaspoon of cinnamon
3 teaspoons of brown sugar
3-4 tablespoons of sunflower oil
1 tablespoon rum / vanilla extract
Pinch of salt
Boil the pasta with a pinch of salt as directed on package. While the pasta is boiling, grind the walnuts in a food processor.
In a bowl put the walnuts, cinnamon, sugar, raisins (soaked in a little water with 1 tablespoon of rum) and mix well the composition.
Strain the pasta, transfer them into a bowl, put 3-4 tablespoons of sunflower oil, walnuts, raisins and mix everything well.
That’s it. This pasta with walnuts and raisins can be served hot or cold.
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