WALNUT SAUCE (SALSA DI NOCI)
- ciacookitalianabroad
Walnut Spaghetti
823
Calories per serving
- Energy Kcal 823
- Carbohydrates g 76.4
- of which sugars g 6.7
- Protein g 20.2
- Fats g 48.5
- of which saturated fat g 6.83
- Fiber g 5.2
- Cholesterol mg 9
- Sodium mg 397
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 15 min
- Serving: 4
- Cost: Low
PRESENTATION
Spaghetti with walnuts? Oh, it's a real gem from Liguria, Italy, you know? This dish really lets the natural sweet and crunchy side of walnuts shine. Seriously, it’s clever and tasty, just like Italian home cooking should be. The walnuts blend into this creamy sauce—super super creamy—that clings to every single strand of pasta. Really, it’s something special.
And here's the thing: folks in Liguria love this spaghetti walnut sauce for quick weeknight dinners. But also, you’ll find it at big family gatherings. The real magic? A secret ingredient that makes it so smooth and tender—transforming the simple walnut pesto into something really really unique. You get this fantastic mix of fresh herbs, a touch of tangy flavor from the nuts, and that creaminess, which is great.
You know, there’s a reason this walnut pasta recipe is a staple in Italian kitchens. It is super fast to make and packs a punch in taste and energy. People love how the spaghetti with walnuts gives you a satisfying meal without a ton of ingredients. Plus, it’s way way better than the heavier nut pasta dishes from other regions. The Ligurian walnut spaghetti keeps things light, which is awesome.
It's perfect for a casual dinner or a lively gathering. Seriously good. Each bite has that moist creaminess from the sauce and those crunchy walnut bits that make every forkful exciting. Try this easy walnut pasta if you want something comforting but not too heavy. You'll see why it’s a vegetarian pasta recipe that hits the spot.
And look, Ligurian cooks know how to let simple things like walnuts, herbs, and pasta do all the talking. Once you taste this spaghetti walnut sauce, you’ll want to keep the recipe handy for any night you need a quick dinner idea. It's about the Italian love for simplicity and flavor harmony—making it a dish worth sharing—no question.
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INGREDIENTS
823
Calories per serving
- Spaghetti 11.3 oz (320 g)
- Extra virgin olive oil 4 ½ tbsp (70 g)
- Walnut kernels 5.5 oz (160 g)
- Garlic 1 clove
- Pine nuts 2 ½ tbsp (20 g)
- Parmigiano Reggiano PDO cheese 0.7 oz (20 g) - grated
- Whole milk 0.67 cup (160 g)
- Bread ½ cup (30 g) - crumb
- Marjoram to taste
- Fine salt to taste
- Black pepper to taste
- for garnishing
- Walnut kernels to taste
Preparation
How to prepare Walnut Spaghetti
To prepare walnut spaghetti, first blanch the walnut kernels for 5 minutes in boiling water 1, this will help soften the skin and tone down their bitter taste. In the meantime, put the bread crumb in a small bowl and soak it with milk 2, let it soak 3. Meanwhile, place a pot with plenty of water on the stove and salt it when it boils: it will be used to cook the spaghetti.
Drain the walnuts with a strainer and place them on a cloth 4, gently rub them with the cloth 5 to remove part of the skin. Set aside the kernels 6.
Take back the bread crumb, drain it through a strainer, saving the milk, 7 and squeeze it with a spoon to remove excess milk 8. Now cook the spaghetti in boiling water for 9 minutes or as indicated on the package 9.
Place the walnut kernels 10, bread crumbs 11, and a few tablespoons of milk used to soak the crumbs (60 g should be sufficient) 12 in a mixer with blades,
the pine nuts 13, peeled garlic 14 and fragrance with marjoram leaves 15.
Season with grated Parmesan 16. Activate the blades and while the mixer is running pour the olive oil in a stream through the spout in the lid 17, blend everything until you get a smooth and soft mixture (if it turns out too dry you can add more milk), then add pepper and salt 18 and turn on the blades again for a few moments.
Pour the walnut pesto into a pan without turning on the heat 19 and temper it with a ladle of pasta cooking water 20; stir to combine 21,
as soon as the pasta is cooked, drain it directly into the pan with walnut pesto 22, stir to flavor over off heat 23. The walnut spaghetti is ready, serve them garnished with walnut kernels and marjoram leaves 34.
Storage
Tip
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