Did you all know that there is a Metropolitan Opera cookbook out there? Well, there is. I can’t honestly say that I get the logic behind this, as all those opera singers don’t look especially healthy. Maybe the thought is that all the many people who associate opera with hedonism can be encouraged to buy the book?
I LOVE opera, but only know bits about the book, mainly the Renata Scotto entry thanks to this clever blog post. So of course, I had to try it myself. And, of course, I had to lighten it up a bit, because walnuts mashed up in butter and cheese doesn’t work for me as a regular meal (or even occasional). The result with my modifications is easily my daughter’s favorite meal that I make, most of the ingredients live in the pantry, and it comes together so ridiculously quickly that I am adding it to the regular rotation.
3/4 C marinara sauce (Trader Joes has an amazing one – you can see in the second pic that I had it frozen and just cut off a triangle of it)
1/2 C walnuts
1/4 C stock
2 T butter
1 C grated Parmesan
Pasta (we like orichette lots)
Seriously, just heat all the sauce ingredients through and blend. Thin with pasta water to desired consistency. You should be able to easily put together the sauce and a salad in the time it takes to boil the pasta.