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Pasta con Salsa di Noci #cremadinoci #noci #pastaconcremadinoci #pastaconlenoci #primo #primoveloce #condimento #condimentorapido #latte #parmigiano #pecorino #olioevo #ricette #cucinare #ricettafacile #food #lovecooking #cooking #cibochepassione #scoperteincucina #fattoincasa #acasaèpiùbuono #cucinasalutare #cooking #goodfood #picfood #foofphotografy Salsa di Noci: A Creamy Walnut Sauce Pasta Recipe

Pasta con Salsa di Noci

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Course Main Course
Cuisine Italian

Equipment

  • 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

Ingredients
  

  • Ingredients
  • Pasta:
  • 400 g 14 oz of your favorite pasta (trofie, linguine, or spaghetti work well)
  • Walnut Sauce:
  • 150 g about 1 ½ cups walnuts, toasted
  • 100 g 1 cup grated Parmigiano-Reggiano cheese
  • 100 ml about ⅓ cup extra-virgin olive oil
  • 2 garlic cloves peeled
  • 200 ml 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.

Instructions
 

  • Step-by-Step Instructions
  • 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.
  • 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.
  • 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.
  • 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.
Keyword Pasta, Pasta con Salsa di Noci, Pasta Noci