Penne with mussels in nut sauce
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Ingredients · Servings 4
- Olive oil
- pine nuts – 80 g
- fresh white bread crumbs – 0.5 cups
- penne – 400 g
- boiled mussel meat – 200 g
- garlic – 2 cloves
- Lemon juice
- salt – to taste
- peeled walnuts – 50 g
- a handful of parsley leaves
Method · 15 min
- Toast all the nuts in a dry, heated frying pan, stirring, for 5 minutes. Let cool. Peel the garlic. Grind the nuts, garlic, and breadcrumbs until smooth. Add lemon juice, oil, salt, and pepper. Stir.
- Add mussel meat to the sauce and stir again.
- Cook the penne according to package directions. Drain in a colander, reserving some of the cooking water. Return the pasta to the pan, add the sauce, toss, and divide among serving bowls.
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