What do you serve when you are entertaining your mother’s church ladies, (all 15 of them) and she wants something other than tea sandwiches or chicken salad? First, you spike the punch; and, then you fall back on your “go to” food, pasta.

I love angel hair pasta, but did you ever notice how difficult it is to serve to guests. It’s slips all around and back into the bowl. One way to solve that is to make these neat little stacks that tell a guest “this is a portion” and it’s easy to scoop onto a plate. When it’s portioned out like this, it’s attractive, and easy to maneuver.

I used both walnuts and pecans, mainly because I just couldn’t decide. I then added a dab of walnut oil, and some pecorino romano cheese, freshly grated. This dish will be be good if you  take the time to toast the nuts and get the best cheese you can and grate it yourself. If you haven’t tried a pecorino cheese (which is a sheep’s milk cheese from Italy), you are in for a real treat. I use pecorino often because it’s salty (which I like) and it doesn’t get stringy in hot food, and is excellent at room temperature.

I have a few favorite store-bought pastas. This time I used De Cecco, which I think is one of the better mass-marketed pastas, and worth the extra price.

I tried to make this with a whole wheat pasta and the texture and taste didn’t work. In general, I’m disappointed with the way whole wheat pasta changes a dish.

I do use whole grain flours when I make my own pastas.    I may change my mind on this in the future, if I find a brand I like. Maybe you will have a suggestion. What whole wheat or whole grain pastas have you had success with

As far as herbs, I simply used flat, Italian parsley as my herb, because the main flavors should be the nuts and cheese, and parsley  is just right, but as I’m writing I’m thinking mint might be nice.

The stacks were lightly sprinkled with grey sea salt, crushed with a mortar and pestle. I haven’t found a grinder for this type of salt that works adequately. Grey sea salt is a “finishing” salt, not to be used to cook with, because you won’t know the difference, and that would be a waste.   I think the grey sea salt is my favorite find of 2008.

Walnut oil is very flavorful, so I mixed half and half with olive oil.   Walnut oil must be refrigerated, once opened. I forgot that once and had to throw it out.  

Nutty Pasta Stacks are festive, and would be beautiful on a New Year’s Eve buffet, especially because they can be served at room temperature.  I paired this dish with meatball sliders on yeast rolls (a recipe on the way). Now that’s a dangerous combination that is so delicious, your guests may move in.

Recipe (12 side servings, 6 entree servings)

1 pounds angel hair pasta

1/2 cup extra virgin olive oil

1/4 cup walnut oil

1/2 cup  toasted walnuts, chopped (reserve 1 T very finely chopped for garnish)

1/2 cup toasted pecans, chopped (reserve 1 T very finely chopped for garnish)

1 1/4 cup grated pecorino cheese, reserve 1/4 cup for top garnish

1 cup chopped flat Italian parsley 

Freshly ground pepper, sea salt to season

Cook pasta in large pot of salted boiling water, following directions. (angel hair cooks quickly).

Drain, and reserve some of the pasta water to use  if necessary.

Put pasta back into pot.

Reserve some cheese, parsley and a few nuts for garnish.

Immediately mix  pasta with oil. Mix thoroughly.  Add  cheese, parsley  and pasta and season to taste. You may choose to add a tablespoon or two of the pasta water if pasta seems dry.

Assembly

Arrange in individual stacks.

Garnish with cheese,  nuts, parsley.

Optional drizzle of walnut oil on each stack.

Serve hot or at room temperature.

Perfect for parties,

Note:  Pecorino Romano is a very salty cheese, so make adjustments with your seasoning.

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Keywords: Pasta, Italian, Walnuts, Angel Hair, Pecorino

Spinach Tiger Entry #2 - Pasta Haystacks

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