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Eating pasta with pomegranate and walnuts – here’s what can happen



Pasta for us Italians is a real must that can never be missing these days. Thanks to the imagination of our chefs, we hardly ever eat the same dish: both because we have many different shapes of pasta, but above all what changes is the taste given by the different condiments. It starts with the very classic pasta with tomato sauce and ends with dishes that require greater complexity in preparation but allow us to savor particular tastes.

The latest trend that the chefs explain to us is pasta with pomegranate and walnuts. The pomegranate is a purely autumnal fruit that many love. According to many people, it would have only one defect, the lack of practicality in the opening. Also in this case our chefs run to our aid, explaining that it is enough to cut it in half or, if we want to keep the shape more, it is enough to make a cross-shaped cut at the base and take advantage of the cuts to leverage: in this way the pomegranate will open in four parts without having made any effort.

It is a fruit that has many vitamins but also antioxidant properties. Years ago this fruit was not widely used, while now it is increasingly used to accompany many dishes, both starters and main courses and above all, even top chefs were able to appreciate and see the great touch that a few beans can give to many dishes. , also belonging to the historic kitchen. Let’s see together how to cook pasta with pomegranate and walnuts. First of all, it should be clarified that this recipe is also suitable for vegan readers, since it does not contain animal derivatives, such as butter or various cheeses.

At first you have to open and clean all the pomegranate seeds, in the meantime you can put a pan on the fire with a drizzle of oil to brown the onion for a few minutes: this will be the base of our sauté. Once the onion is golden, you can add, over low heat, the previously cleaned grains and mix everything with a fresh juice from the same freshly cleaned pomegranate seeds. At this stage we add salt and spices to taste, chefs recommend only pepper or chili.

During this time, we can cook our fettuccine in a large quantity of salted boiling water to taste. After the minutes of cooking indicated on the package, you can drain the fettuccine and put them in the pan with the previously prepared sauce. Over low heat, add a small amount of vegetable cream and stir gently to mix all the ingredients. At this point we are ready to serve by adding chopped walnuts to the plates along with some pomegranate seeds.

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