Print This Recipe Sweet Potato Pappardelle con Salsa di Noci 1 lb. Pappardelle’s Sweet Potato Pappardelle Pasta 1 clove garlic, minced 7 oz. shelled walnuts, finely chopped 4 tablespoons butter, unsalted 7 oz. marscapone or cream cheese* ¾ cup freshly grated Parmesan cheese 1. Melt butter in skillet and sauté garlic until it is golden brown. Add walnuts, stir for 3 minutes and remove entire contents from heat. 2. Meanwhile, cook pasta in 6-8 quarts of rapidly boiling salted water until al dente (about 8-10 minutes). 3. While pasta is cooking, add the marscapone or cream cheese to the walnut mixture and heat gently throughout. –Or- Use Pappardelle’s Mild Curry Sauce for Marscapone/Cream Cheese (“*” item). 4. Drain the pasta (do not rinse), toss in the grated Parmesan and transfer to a heated serving dish. Stir in the sauce and serve at once. Serves 6 http://www.pappardellespasta.com Copyright © by Pappardelle's Pasta Co. Print This Recipe