Technically, this pasta isn't Cajun cuisine. It includes neither bell pepper, onion nor celery. In fact, the only Cajun ingredient it does have is Cajun spice mix. And the pasta is really Italian in origin. However, it was the cajun spice mix that brought this walnut-garlic pesto, a variation of salsa di noce from the pedestrian to the delicious. In fact, the Vegetarian hasn't stopped cooking with it since we got it!
This is a truly delightfully easy recipe, which we served with sparkling wine and Pear, Feta and Lettuce Salad. Enjoy!
Cajun Spaghettini with Walnut-Garlic Sauce
- 1/2 cup walnuts, chopped
- 1/4 cup extra-virgin olive oil
- 1 bunch Italian parsley leaves
- 1/4 cup + 1/4 cup vegetable broth
- 6 cloves garlic, peeled
- 4 teaspoons Cajun spice mix
- 1 tablespoon breadcrumbs
- 1/2 teaspoon fleur de sel
- 1 pound spaghettini
Preheat oven to 350F. Place walnuts in one layer on an ungreased, light-colored baking pan and bake 5 minutes, until fragrant. Be careful not to burn them. Remove and allow to come to room temperature.
Place walnuts, olive oil, parsley, 1/4 cup broth, garlic, Cajun spice mix, breadcrumbs and salt in food processor. Pulse until smooth, scraping down the sides as necessary.
Cook spaghettini in boiling salted water according to package directions. Drain, return to pot and toss with remaining 1/4 cup broth and sauce. Serve and enjoy.
Links to other cajun noshes: