Pasta al Sugo di Noci: A Nutty Italian Delight

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Pasta al Sugo di Noci

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Course Main Course

Cuisine Italian

Equipment

• Equipment Needed
• Large pot for boiling pasta
• Skillet or saucepan
• Food Processor or Blender
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander

Ingredients

  

• Ingredients
• For the Pasta:
• 400 g 14 oz of your favorite pasta (e.g., spaghetti, fettuccine, or penne)
• Salt for pasta water
• For the Walnut Sauce:
• 200 g 7 oz walnuts (peeled)
• 2 cloves garlic minced
• 1 cup heavy cream or a dairy-free alternative
• 50 g 1.5 oz grated Parmesan cheese (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley chopped (for garnish)

Instructions

 

• Method
• Cook the Pasta:
• In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
• Prepare the Walnut Sauce:
• While the pasta cooks, place the walnuts in a food processor or blender. Blend until finely ground but not completely smooth, leaving a bit of texture.
• In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
• Stir in the ground walnuts and cook for an additional 2 minutes, allowing the flavors to meld.
• Combine Sauce and Pasta:
• Pour in the heavy cream and stir until combined. Let the sauce simmer for about 5 minutes, stirring occasionally. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
• Stir in the grated Parmesan cheese (if using) and season with salt and pepper to taste.
• Toss the Pasta:
• Add the drained pasta to the sauce, tossing gently to coat. Allow it to sit for about 5 minutes to let the flavors blend.
• Serve:
• Plate the pasta, garnishing with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve warm.
• Variations
• Vegan Option: Replace heavy cream with coconut cream or cashew cream and omit the Parmesan cheese.
• Add Protein: Incorporate grilled chicken or sautéed shrimp for added protein.
• Herb Infusion: Add fresh herbs like basil or thyme for an extra layer of flavor.
  

Keyword Pasta, Pasta al Sugo di Noci, Pasta con Sugo

Pasta al Sugo di Noci, or pasta with walnut sauce, is a delicious and creamy dish that perfectly combines the richness of walnuts with the comforting texture of pasta. This dish is particularly popular in Northern Italy, where walnuts are abundant and often used in traditional cooking. From my own personal experience, I can tell you that this sauce is not only easy to make but also a fantastic way to impress your family and friends with a unique flavor profile. So, let me show you how I make this delightful dish.

Notes on What to Expect

When you prepare Pasta al Sugo di Noci, expect a creamy, nutty flavor that beautifully coats the pasta. The texture should be rich and satisfying, with a hint of garlic that complements the walnuts. This dish is a fantastic choice for a comforting weeknight dinner or a special occasion.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Time to Stand: 5 minutes
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories per Serving: Approximately 450 calories
• Cost of Ingredients: Approximately $8-10 (prices may vary)
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot for boiling pasta
• Skillet or saucepan
• Food processor or blender
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Sugo di Noci  now.

Ingredients

• For the Pasta:
  • 400g (14 oz) of your favorite pasta (e.g., spaghetti, fettuccine, or penne)
  • Salt (for pasta water)
• For the Walnut Sauce:
  • 200g (7 oz) walnuts (peeled)
  • 2 cloves garlic, minced
  • 1 cup heavy cream or a dairy-free alternative
  • 50g (1.5 oz) grated Parmesan cheese (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Sugo di Noci  now.

Method

1. Cook the Pasta:
   • In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.
2. Prepare the Walnut Sauce:
   • While the pasta cooks, place the walnuts in a food processor or blender. Blend until finely ground but not completely smooth, leaving a bit of texture.
   • In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
   • Stir in the ground walnuts and cook for an additional 2 minutes, allowing the flavors to meld.
3. Combine Sauce and Pasta:
   • Pour in the heavy cream and stir until combined. Let the sauce simmer for about 5 minutes, stirring occasionally. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.
   • Stir in the grated Parmesan cheese (if using) and season with salt and pepper to taste.
4. Toss the Pasta:
   • Add the drained pasta to the sauce, tossing gently to coat. Allow it to sit for about 5 minutes to let the flavors blend.
5. Serve:
   • Plate the pasta, garnishing with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve warm.

Variations

• Vegan Option: Replace heavy cream with coconut cream or cashew cream and omit the Parmesan cheese.
• Add Protein: Incorporate grilled chicken or sautéed shrimp for added protein.
• Herb Infusion: Add fresh herbs like basil or thyme for an extra layer of flavor.

Tips and Substitutions

• Nut Allergy: If you have a nut allergy, consider using sunflower seeds as a substitute for walnuts.
• Cream Alternatives: For a lighter sauce, use half-and-half or Greek yogurt (add it after removing from heat to prevent curdling).
• Storage: Leftover sauce can be refrigerated for up to 3 days or frozen for later use.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pasta al Sugo di Noci  now.

Nutritional Information Per Serving

• Calories: Approximately 450
• Total Fat: 30g
• Saturated Fat: 10g
• Cholesterol: 50mg
• Sodium: 200mg
• Carbohydrates: 40g
• Dietary Fiber: 5g
• Sugars: 2g
• Protein: 12g

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