Pasta con Salsa di Noci: A Creamy Walnut Sauce Pasta Recipe

Pasta con Salsa di Noci, or pasta with walnut sauce, is a delightful and easy dish that celebrates the rich, nutty flavors of walnuts combined with the creaminess of cheese. This dish originates from Liguria, where walnuts are abundant, and it’s perfect for a quick weeknight dinner or a special occasion. From my own personal experience, it’s a recipe that never fails to impress friends and family. Let me show you how I make this delightful pasta dish.

What to Expect

When you make Pasta con Salsa di Noci, expect a creamy, nutty sauce that clings beautifully to the pasta. The rich flavor of walnuts combined with the sharpness of cheese creates a satisfying dish that feels indulgent yet is quite simple to prepare.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: Approximately 400 calories per serving
• Cost of Ingredients: Around $10-15 depending on ingredient choices
• Cuisine: Italian
• Course: Main Course

Equipment Needed

• Large pot (for boiling pasta)
• Colander (for draining pasta)
• Blender or food processor (for making the sauce)
• Large skillet or frying pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Serving bowl
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Ingredients

• Pasta:
  • 400g (14 oz) of your favorite pasta (trofie, linguine, or spaghetti work well)
• Walnut Sauce:
  • 150g (about 1 ½ cups) walnuts, toasted
  • 100g (1 cup) grated Parmigiano-Reggiano cheese
  • 100ml (about ⅓ cup) extra-virgin olive oil
  • 2 garlic cloves, peeled
  • 200ml (about ¾ cup) heavy cream (or substitute with cashew cream for a dairy-free option)
  • Salt and freshly ground black pepper to taste
  • Fresh basil or parsley for garnish (optional)

Variations

• Nut-Free: Substitute walnuts with sunflower seeds or omit the nuts altogether for a nut-free version.
• Vegan: Use nutritional yeast instead of Parmigiano-Reggiano cheese and replace heavy cream with coconut cream or a cashew cream alternative.
• Add Vegetables: Stir in sautéed mushrooms, spinach, or sun-dried tomatoes for added flavor and nutrition.
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Step-by-Step Instructions

1. Boil the Pasta:
   • Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the Walnut Sauce:
   • While the pasta cooks, toast the walnuts in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant. Be careful not to burn them.
   • In a blender or food processor, combine the toasted walnuts, Parmigiano-Reggiano cheese, garlic, olive oil, and heavy cream. Blend until smooth, adding a bit of reserved pasta water if necessary to achieve a creamy consistency. Season with salt and pepper to taste.
3. Combine the Pasta and Sauce:
   • In the same skillet used for toasting walnuts, add the drained pasta and walnut sauce. Toss gently to combine, adding reserved pasta water as needed to loosen the sauce. Heat for another minute to warm through.
4. Serve:
   • Transfer the pasta to a serving bowl. Garnish with additional grated cheese and fresh herbs if desired. Serve immediately.

Tips and Substitutions

• Toasting Walnuts: Always toast walnuts to enhance their flavor; it takes just a few minutes and makes a big difference.
• Consistency Adjustments: Adjust the creaminess of the sauce by adding more or less cream or pasta water, depending on your preference.
• Cheese Alternatives: For a stronger flavor, try using pecorino cheese instead of Parmigiano-Reggiano.
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Nutritional Information (Per Serving)

• Calories: 400
• Protein: 12g
• Fat: 30g
• Carbohydrates: 30g
• Fiber: 2g

Final Thoughts

I hope this guide has made making Pasta con Salsa 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 to hear feedback from a real person like you, so please, leave your honest comment. Enjoy your cooking!