My first foray into pantry pasta was a fun experiment with leftover al dente whole wheat capellini, toasted walnuts, garlic, good quality extra virgin olive oil, grated Parmesan and Romano cheeses, and a generous sprinkling of freshly ground tricolor pepper. I’ve repeated this improvisation many times, adding or substituting random bits of leftover roasted broccoli, cauliflower, tomatoes, and more, but I’ve always found it to be a quick and satisfying way to transform and put to good use whatever I happen to find in the fridge.
Sage and walnut pasta Nada recipe
![Sage And Walnut Pasta Nada Recipe](https://ppplusnews.com/wp-content/uploads/2024/06/Sage-and-walnut-pasta-Nada-recipe-860x573.jpg)
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