Pappardelle alla Pangratto e Noci (Pasta with Crumbs and Walnuts)

This dish is from the less affluent region of Puglia in the south of Italy, and is also know as Alla Molica.  This peasant-style recipe evolved not doubt, when nothing else could be found in the kitchen cabinets, and is wonderful (Rick loved it so what else can I say?).  In the poorer regions of Italy breadcrumbs would often be used to substitute the more expensive grated cheese. Any type of pasta works well with this dish but I used fresh pappardelle.

Ingredients

5 oz fresh of slightly stale country bread, such as ciabatta

5 tbsp olive oil, plus extra for drizzling

3 large clove garlic

3/4 cups walnuts, chopped

Handful of fresh parsley, chopped

Fresh grated Parmesan cheese

Fresh ground black pepper

1 lb pasta

sea salt

Directions

Bring a large pot of water to boil and add salt (the water should taste salty)

Tear the bread into smallish pieces and place in food processor.  Process until you have light crumbs - you'll need about 2 cups - save to a small bowl. Add garlic and walnuts to food processor. Process for 30 seconds or until you have small pieces.

Heat a large saute pan over low heat and add 4 Tbsp olive oil. Add the breadcrumbs, increase the heat and stir frequently until the crumbs are crisp and golden brown.  Push the breadcrumbs to one side of the pan. Add the remaining oil and the garlic and walnut mixture. Cook for 1-2 minutes until the garlic is fragrant, then stir through the breadcrumbs.

Cook the pasta in the salted boiling water until al dente. Drain the pasta very thoroughly and lace back in the hot pot that the pasta was cooked in - the heat will help dry the pasta and keep the breadcrumbs crisp. Add the breadcrumb mixture and parsley to the pasta, toss and serve immediately with a big drizzle of olive oil and plenty of grated Parmesan cheese and black pepper.

Serve with roasted asparagus.