Turkish walnut pasta (Cevizli pasta)

Constantinople stood at the crossroads of trade for centuries, growing rich and absorbing culture and cuisine from all over the world. Goods and spices flowed between Asia, Europe, and Africa through the Bosphorus, some of which found use in local life. Pasta is one of those ingredients and is used extensively in Turkish cuisine.

This is a simple pasta that shines. The dish is a contemporary rendition and one that pops with flavour. The pasta is loaded with melted and gooey mozzarella; the mint adds a lovely herbaceous note, the walnuts a nutty nuance, and the sprinkling of Aleppo pepper adds a hint of spice. This pasta is perfect on its own or as a side for kebabs and grilled meats.

This is a fantastic cookbook by a British chef who specialises in cuisines from the Middle East and Turkey. It is filled with recipes for kebabs, stews, other Turkish favourites, and some more contemporary dishes. Everything I have cooked from this book has been fantastic; it is one of my favourite Turkish cookbooks.

For more wonderful recipes from this cookbook, click here.

Ingredients:

10 oz. tagliatelli or other flat pasta

2 tablespoons butter or olive oil

Sup mozzarella, grated

1/2 cup walnuts, finely chopped + to garnish

1 teaspoon pepper

Salt, to taste

Mint, to garnish

Aleppo pepper flakes, to garnish

Cook the pasta according to the directions on the box minus 1 minute for al dante.

Melt the butter and add the walnuts. Sauté for 20 seconds, then add the pasta, cheese, and walnuts. Toss till the cheese is melted. Scoop into a bowl and top with mint, walnuts and pepper flakes. Serve hot.