Farfalle with Walnuts and Lemon Zest

By aiati

Ingredients

• 1 pound farfalle
• 1/3 cup unsalted butter
• 1/2 cup walnuts, very finely chopped
• 1 tablespoon grated lemon zest
• 2 tablespoons Cognac
• Salt and freshly ground pepper

Preparation

Step 1

1. In a large pot bring 6 quarts of salted water to a boil. Add the farfalle and cook until al dente.

2. Meanwhile, in the top pan of a double boiler placed over simmering water, melt the butter. Stir in the walnuts, lemon zest and Cognac and keep warm over low heat.

3. Drain the pasta and arrange it on a warm platter. Add the walnut-butter mixture and sprinkle to taste with salt and pepper. Toss well and serve piping hot.