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Haggis and Walnut Pasta

Posted on 24th January 2019

Home > MasterClass Recipes & Gift Guides > Haggis and Walnut Pasta

Peppery haggis and the crunch of walnuts are a winning combination.

 

Serves 4.

 

Products used:

MasterClass Non-Stick Heavy Duty 20cm Saucepan

MasterClass Acero Stainless Steel 15cm (6") Chef's Knife

MasterClass Acero Stainless Steel 9cm (3.5") Paring Knife

MasterClass Heavy Duty 28cm Frying Pan

MasterClass West Blade Handheld Stainless Steel Cheese Grater with Handle - Coarse Holes

Ingredients:

350g dried pasta 

1 tsp salt 

1 medium red onion finely chopped 

2 garlic cloves finely chopped 

20g butter 

1/2 tsp fresh rosemary chopped 

1/2 tsp fresh thyme chopped 

150g haggis 

40g white wine 

6 spring onions chopped 

70g walnuts, roasted  

50g freshly grated pecorino cheese

Method:

Place the pasta into a large pan of salted boiling water and cook.

Place the chopped onion, garlic and oil into a large frying pan and cook for 5-6 minutes. 

Add the butter and herbs, then break up the haggis in the pan and continue to cook until the onions are soft and the haggis crisps up a little. 

Add in the white wine and boil until it reducers by half. 

Lift out a few tablespoons of the pasta water and place into the pan with the haggis.

Drain the pasta and add to the pan.

Stir together and finish with the walnuts and spring onions. 

To finish grate over a little cheese and serve. 

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Lifetime Brands Europe Limited, KitchenCraft, The Hub, Nobel Way, Birmingham, B6 7EU
© 2022 MasterClass. eCommerce by blubolt.

This site uses cookies to provide you with a great user experience and to show you relevant content. If you’re OK with that, just continue. To find out more, please review our cookie and privacy policy.