Recipe Guide: Pasta al Pesto di Noci

Pasta al Pesto di Noci, or walnut pesto, is a delightful variation of the classic pesto, originating from the Italian region of Liguria. While basil pesto is more well-known, walnut pesto is just as beloved, especially in regions like Tuscany. The nutty, creamy texture combined with savory cheese and garlic creates a unique, rich pasta dish that will surprise your taste buds in the best possible way. Let me show you how I make this simple yet flavorful dish.

What to Expect:

The walnut pesto has a nutty, rich flavor that contrasts beautifully with the simple, satisfying texture of the pasta. It’s less tangy than traditional basil pesto but offers a creamy and indulgent alternative.

Recipe Guide: Pasta al Pesto di Noci

Prep Time: 15 minutes
Cook Time: 10 minutes
Time to Stand: 5 minutes
Total Time: 30 minutes
Ease of Cooking: Easy
Servings: 4
Calories per Serving: 400-500 kcal (depending on pasta choice and pesto amount)
Cost of Ingredients: Moderate
Cuisine: Italian
Course: Main Course

Equipment Needed:

• Food processor or mortar and pestle
• Pot for boiling pasta
• Colander for draining pasta
• Mixing bowl
• Wooden spoon or spatula
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Ingredients:

• 150g shelled walnuts (lightly toasted for extra flavor)
• 60g Parmesan cheese (or Pecorino Romano for a sharper flavor)
• 1 garlic clove
• 2 tablespoons extra virgin olive oil
• 1 slice of bread (crust removed) soaked in milk or water
• 2 tablespoons milk or pasta water (for thinning the pesto)
• Salt and pepper, to taste
• 350g of pasta (choose linguine, spaghetti, or trofie for an authentic touch)
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con pesto di Noci  now.

Method:

1. Prepare the Walnut Pesto:
   If you haven’t already, toast the walnuts lightly in a dry pan until fragrant, then allow them to cool. In a food processor (or using a mortar and pestle), blend the walnuts, Parmesan cheese, garlic, and soaked bread. Slowly add the olive oil and a bit of milk or pasta water to create a smooth paste. Season with salt and pepper to taste.
2. Cook the Pasta:
   Bring a pot of salted water to a boil, then cook the pasta according to the package instructions. For best results, leave the pasta slightly al dente so that it can absorb the pesto better.
3. Combine Pasta and Pesto:
   Drain the pasta, reserving a small cup of pasta water. Transfer the hot pasta to a large mixing bowl and add the walnut pesto. Gently toss, adding small amounts of pasta water until you achieve a creamy consistency that coats the pasta evenly.
4. Serve:
   Serve the pasta warm with a drizzle of olive oil and a sprinkle of extra Parmesan, if desired. Garnish with extra toasted walnuts for crunch!

Variations:

• Vegan Version: Omit the cheese or use a dairy-free alternative like nutritional yeast.
• Gluten-Free: Use gluten-free pasta like rice or corn-based alternatives.
• Nut-Free: Try substituting the walnuts with sunflower seeds or pumpkin seeds for a similar texture and taste.

Tips:

• To bring out the full flavor of the walnuts, be sure to toast them lightly. This step can really make the difference.
• Use pasta water instead of regular water or milk for a better creamy texture.
• Adjust the consistency of the pesto by adding more milk or pasta water as needed.
• > Go get the must-have equipment and ingredients for creating a Savory  #Pasta con pesto di Noci  now.

Nutritional Information Per Serving:

• Calories: 400-500 kcal
• Protein: 10-12g
• Carbs: 60-70g
• Fat: 20-30g
• Fiber: 3-5g

I hope this guide has made making Pasta al Pesto di Noci seem a little less daunting, or have you tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please, leave your honest comment!