Pasta with walnut sauce
Pasta with walnut sauce is a traditional Ligurian first course, a refined dish that captivates with its velvety texture and delicate yet lingering flavor.
Ingredients · Servings 4
- Trofie 320 gr
- Gherigli di noci 150 gr
- Parmigiano Reggiano 40 gr
- Pane bianco in cassetta 1 fetta
- Latte intero 80 ml
- Olio extravergine d'oliva (EVO) 50 gr
- Spicchio di aglio 1
- Maggiorana 1 rametto
- Sale
- Pepe nero
Method · 20 min
- Metti a bollire abbondante acqua salata in una pentola e, quando raggiunge il bollore, cuoci le trofie seguendo i tempi indicati sulla confezione. Mentre la pasta cuoce, prendi la fetta di pane in cassetta (o la mollica) e mettila in una ciotolina a bagno con il latte per qualche minuto finché non risulterà ben morbida.
- Inserisci nel boccale del mixer i gherigli di noci, il pane leggermente strizzato, il parmigiano grattugiato, l'olio extravergine d'oliva e le foglioline di maggiorana fresca. Se ti piace, aggiungi anche lo spicchio d'aglio. Aziona il mixer a impulsi e frulla tutto fino a ottenere una crema densa, profumata e omogenea. Regola di sale e pepe secondo il tuo gusto.
- Trasferisci la crema di noci in una zuppiera capiente. Poco prima di scolare la pasta, preleva due cucchiai di acqua di cottura calda e aggiungili alla salsa, mescolando bene per renderla fluida e vellutata. Scola la pasta al dente e versala direttamente nella zuppiera con la salsa. Mescola con cura per avvolgere ogni formato di pasta con la crema e servi immediatamente, decorando magari con qualche gheriglio di noce intero e un'altra spolverata di maggiorana.
For a menu inspired by regional flavors, you could start with some delicious salted pistachio baci di dama (lady biscuits) or pair your pasta with vegetables like this sautéed cabbage. If you love nut-based sauces, don't miss our salted pistachio pesto or this original version of pesto alla trapanese. Making pasta with walnut sauce requires just a few quality ingredients: fresh walnuts, a little bread, milk, and cheese blend together to create a creamy sauce that embraces every pasta shape, bringing the authentic flavor of Italian excellence to the table.
Doses & Ingredients
- Serves 4
- Very low difficulty
- Preparation time 10 min
- Cooking time 10 min
- Very low cost
- Food availability is difficult
- Trofie 320 gr
- Whole milk 80 ml
- Extra virgin olive oil (EVO) 50 gr.
- 1 clove of garlic
- Marjoram 1 sprig
- Sale q.b.
- Black pepper to taste
- blender or mixer / saucepan
Preparing pasta with walnut sauce
- 1. Bring a large pot of salted water to a boil and, when it reaches a boil, cook the trofie according to the instructions on the package. While the pasta is cooking, take the slice of sandwich bread (or the breadcrumbs) and place it in a small bowl with the milk for a few minutes, until it is very soft.
- 2. Place the walnut kernels, lightly squeezed breadcrumbs, grated Parmesan cheese, extra virgin olive oil, and fresh marjoram leaves into a blender. If desired, add the garlic clove. Pulse the blender until you obtain a thick, fragrant, and smooth cream. Season with salt and pepper to taste.
- 3. Transfer the walnut cream to a large bowl. Just before draining the pasta, remove two tablespoons of the hot cooking water and add it to the sauce, stirring well to make it smooth and velvety. Drain the pasta al dente and pour it directly into the bowl with the sauce. Toss carefully to coat each pasta shape with the cream and serve immediately, garnishing with a few whole walnut kernels and another sprinkling of marjoram.
Idee alternative
- Gluten-free version: Use certified gluten-free pasta and replace the breadcrumbs with gluten-free bread or almond flour to thicken the sauce. Lactose-free version: Replace the milk and Parmesan with unsweetened soy or rice milk and a naturally lactose-free aged cheese, or use nutritional yeast flakes. Light version: To make the walnut pasta sauce lighter, replace half the walnuts with fresh ricotta or low-fat Greek yogurt, which will maintain the creaminess while reducing the fat. Vegetarian/vegan idea: This recipe is already vegetarian. To make it vegan, use a neutral plant-based drink and replace the Parmesan with gomasio or finely chopped almonds. WOW idea: Add fresh pomegranate seeds to the top or pan-fried radicchio: the contrasting colors and hint of acidity will transform the dish into a gourmet experience. Find more ideas here.
Tips, tricks and how to reduce food waste
- Tip for a surefire success: For a light and sweet sauce, blanch the walnut kernels in boiling water for a couple of minutes and remove the outer skin. If you're short on time, be sure to balance the flavor with a pinch of fresh marjoram. An extra treat: add a clove of garlic, with the core removed, to the sauce; it will lend a bold aromatic note that enhances the sweetness of the nuts. Idea for kids: Call this sauce "magic white cream"—its natural sweetness and velvety consistency make it a favorite with little ones. Waste-saving tip: Don't throw away the bread crust! You can use it to make golden croutons in a pan and add them to pasta for a crunchy touch.
Conservation
- Pasta with walnut sauce is best eaten immediately. If you have any leftover sauce, it can be stored in the refrigerator for 2 days in an airtight container, covered with a drizzle of olive oil. When you're ready to use it again, thin it with a little of the cooking water to restore its creaminess.
Curiosity
- In Liguria, walnut sauce is the traditional accompaniment to pansotti, a pasta dish filled with wild herbs. It's said that this recipe has ancient origins and was influenced by trade with the East, where the use of dried fruit in savory sauces was already widespread. The modern version has become a symbol of refinement.
