Walnut Sauce Pasta recipe

There are some recipes that instantly transport you, and this Walnut Sauce Pasta is definitely one of them for me. The first time I made it, I was looking for something a little different from the usual tomato or cream sauces, something elegant yet fundamentally simple. I stumbled upon the concept of Italian Salsa di Noci and was immediately intrigued. Skeptical at first – walnuts in pasta sauce? – my family raised eyebrows when I announced the dinner plan. But the moment we took our first bites, there was a collective hush, followed by enthusiastic murmurs of approval. The sauce was incredibly creamy, rich with the earthy, slightly sweet flavor of walnuts, balanced perfectly by garlic and Parmesan, coating every strand of linguine in velvety goodness. It felt luxurious, like something you’d savor in a little trattoria overlooking the Ligurian coast, yet it came together remarkably quickly in my own kitchen. It’s since become a requested favorite, our go-to for a comforting weeknight meal that feels special, or for impressing guests without spending hours over the stove. This Walnut Sauce Pasta recipe isn’t just food; it’s a delightful discovery, proving that sometimes the most unexpected combinations yield the most memorable flavors. It’s a testament to the simple genius of Italian cooking, relying on quality ingredients to create something truly spectacular.

Complete Walnut Sauce Pasta Recipe Ingredients

This recipe yields approximately 4 generous servings. Ensure you use fresh, high-quality ingredients for the best possible flavor profile.

• Pasta: 1 pound (450g) dried pasta (Linguine, Fettuccine, Tagliatelle, or Pappardelle work beautifully; Penne or Orecchiette are also good options)
• Walnuts: 1 ½ cups (about 150g) shelled walnuts, preferably halves or large pieces
• Garlic: 2-3 medium cloves, peeled and roughly chopped (adjust to your taste – use less for milder flavor, more for a robust kick)
• Parmesan Cheese: ½ cup (about 50g) freshly grated Parmigiano-Reggiano cheese, plus extra for serving
• Extra Virgin Olive Oil: ½ cup (120ml), plus extra for drizzling
• Heavy Cream or Whole Milk: ¼ to ½ cup (60-120ml) – Optional, for extra creaminess. Alternatively, use reserved pasta water.
• Fresh Parsley: ¼ cup loosely packed fresh flat-leaf parsley leaves, finely chopped (plus extra for garnish)
• Salt: 1 tablespoon for pasta water, plus ½ to 1 teaspoon for the sauce (or to taste)
• Black Pepper: ½ teaspoon freshly ground black pepper (or to taste)
• Reserved Pasta Water: About 1 cup (240ml) – Essential for adjusting sauce consistency
• Optional additions:
  • Pinch of freshly grated nutmeg
  • Zest of ½ lemon for brightness
  • Small handful of fresh marjoram or sage leaves (added to the food processor)
  • 1 slice of white bread, crusts removed, soaked in milk (a traditional addition for texture)

Step-by-Step Instructions

Follow these instructions carefully to achieve a perfectly creamy and flavorful Walnut Sauce Pasta.

1. Prepare the Walnuts (Optional but Recommended): While not strictly necessary, toasting the walnuts deepens their flavor and reduces any potential bitterness. Preheat your oven to 350°F (175°C). Spread the walnuts in a single layer on a baking sheet. Toast for 5-8 minutes, watching carefully to prevent burning. They should smell fragrant and be slightly darkened. Alternatively, toast them in a dry skillet over medium heat for 3-5 minutes, tossing frequently. Let the walnuts cool slightly before proceeding. Another method to reduce bitterness is to blanch the walnuts: bring a small pot of water to a boil, add the walnuts, boil for 1 minute, then drain immediately and pat dry.
2. Cook the Pasta: Bring a large pot of generously salted water (at least 4-5 quarts with 1 tablespoon of salt) to a rolling boil. Add the pasta and cook according to package directions until al dente (firm to the bite). Crucially, before draining the pasta, reserve about 1 to 1.5 cups (240-360ml) of the starchy cooking water. This water is key to creating a smooth, emulsified sauce. Drain the pasta, but do not rinse it. You can toss it with a tiny drizzle of olive oil to prevent sticking if it needs to sit for a minute while you finish the sauce, but ideally, time it so the pasta is ready just as the sauce is.
3. Make the Walnut Sauce: While the pasta is cooking, prepare the sauce. Place the toasted (or raw) walnuts, chopped garlic cloves, and grated Parmesan cheese into the bowl of a food processor. Pulse a few times to break down the ingredients.
4. Emulsify the Sauce: With the food processor running on low speed, slowly drizzle in the ½ cup (120ml) of extra virgin olive oil through the feed tube. Continue processing until the mixture forms a thick, relatively smooth paste, similar in texture to pesto. Scrape down the sides of the bowl as needed to ensure everything is well incorporated.
5. Season and Add Creaminess: Add the chopped fresh parsley, ½ teaspoon of salt, and ½ teaspoon of freshly ground black pepper to the food processor. If using optional nutmeg or lemon zest, add them now. Pulse a few more times to combine. At this point, decide on your desired creaminess:
   • Traditional/Lighter: Rely solely on the reserved pasta water.
   • Creamier: Add ¼ cup (60ml) of heavy cream or whole milk and pulse to combine.
   • Using Bread: If using the milk-soaked bread slice, squeeze out excess milk and add it to the processor with the walnuts initially.
6. Combine Pasta and Sauce: Transfer the drained, hot pasta back to the large pot it was cooked in (or use a large serving bowl). Spoon the walnut sauce paste over the pasta.
7. Adjust Consistency with Pasta Water: Begin adding the reserved hot pasta water, starting with about ½ cup (120ml). Toss the pasta and sauce gently but thoroughly using tongs or two large spoons. The heat from the pasta and the starchy water will help emulsify the sauce, making it creamy and coating the pasta evenly. Continue adding pasta water, a tablespoon or two at a time, tossing continuously, until the sauce reaches your desired consistency – it should be creamy and flowing, not clumpy or dry. Remember the sauce will thicken slightly as it sits. If you added cream/milk earlier, you might need less pasta water.
8. Taste and Adjust Seasoning: Taste the pasta and adjust seasoning if necessary, adding more salt or freshly ground black pepper as needed.
9. Serve Immediately: Divide the Walnut Sauce Pasta among warmed serving bowls or plates. Garnish generously with extra freshly grated Parmesan cheese, a sprinkle of chopped fresh parsley, and perhaps a few toasted walnut pieces. A final drizzle of good quality extra virgin olive oil over the top enhances the richness.

Nutrition Facts

• Servings: This recipe makes approximately 4 servings.
• Calories per Serving (Estimate): Approximately 700-850 kcal per serving.

Disclaimer: The nutritional information provided is an estimate only, calculated using standard ingredient databases. Actual values may vary based on specific ingredients used (e.g., fat content of cream/milk, specific brand of pasta, exact amount of oil absorbed), portion sizes, and any substitutions made. Walnuts and olive oil are calorie-dense but contain healthy fats. Parmesan cheese also contributes significantly to the calorie and fat count. This is a rich dish, best enjoyed as part of a balanced diet.

Preparation Time

• Prep Time: 15 minutes (Includes chopping garlic, grating cheese, measuring ingredients, and optionally toasting walnuts)
• Cook Time: 10-15 minutes (Primarily the pasta cooking time, sauce preparation happens concurrently)
• Total Time: Approximately 25-30 minutes

This Walnut Sauce Pasta recipe is remarkably quick to prepare, making it an excellent option for busy weeknights when you crave something flavorful and satisfying without spending hours in the kitchen. The sauce comes together in the time it takes for the pasta to cook.

How to Serve Walnut Sauce Pasta

Serving this dish well enhances the overall experience. Here are some suggestions:

• Garnishes are Key: Don’t skip the final touches!
  • Essential: A generous grating of fresh Parmigiano-Reggiano cheese right before serving.
  • Freshness: A sprinkle of finely chopped fresh flat-leaf parsley.
  • Texture & Visuals: A few lightly toasted walnut halves or pieces.
  • Richness: A final drizzle of high-quality extra virgin olive oil.
  • Spice: A pinch of red pepper flakes for those who like a little heat.
  • Aroma: A grating of fresh black pepper.
• Choosing the Right Pasta:
  • Long Strands: Linguine, fettuccine, tagliatelle, or pappardelle are excellent choices as their flat surfaces catch the creamy sauce beautifully.
  • Shapes: Shapes with ridges or cups like penne rigate, rigatoni, fusilli, or orecchiette can also work well, trapping pockets of the delicious sauce.
• Serving Vessels:
  • Serve in warmed shallow pasta bowls to help maintain the temperature of the dish.
  • For a family-style presentation, toss everything in a large, attractive serving bowl and let everyone serve themselves.
• Accompaniments: This pasta is quite rich, so simple sides work best.
  • Salad: A simple green salad with a light vinaigrette (lemon-based works well) provides a fresh counterpoint. Think arugula, mixed greens, or romaine.
  • Vegetables: Lightly steamed or roasted green vegetables like asparagus, broccoli rabe (rapini), green beans, or zucchini complement the nutty sauce without overwhelming it.
  • Bread: Crusty Italian bread or focaccia is perfect for mopping up any leftover sauce (scarpetta!). Garlic bread might be too overpowering; opt for plain or lightly oiled bread.
• Wine Pairing:
  • White Wine: A crisp, dry Italian white wine is a classic pairing. Consider a Pinot Grigio, Vermentino (especially from Liguria, the sauce’s origin), Gavi, or even a Sauvignon Blanc. Their acidity cuts through the richness of the sauce.
  • Light Red Wine: If you prefer red, choose something light-bodied with good acidity and low tannins. A Pinot Noir, a Dolcetto from Piedmont, or a light Valpolicella could work. Avoid heavy, tannic reds which can clash with the walnuts.
• Occasions:
  • Weeknight Elegance: Quick enough for a weeknight but feels sophisticated.
  • Vegetarian Main Course: A satisfying and flavorful meat-free option for lunch or dinner.
  • Dinner Parties: Impressive yet relatively easy to prepare for guests.

Additional Tips for the Perfect Walnut Sauce Pasta

1. Unlock Flavor by Toasting Walnuts: Don’t skip the toasting step if you have a few extra minutes. Toasting walnuts significantly enhances their nutty flavor, brings out their natural oils, and reduces any potential bitterness often found in the papery skins. Whether you use the oven or a dry skillet, keep a close eye on them as they can burn quickly. The aromatic difference is noticeable in the final sauce.
2. Pasta Water is Liquid Gold: Seriously, treat that starchy pasta water with reverence. It’s the secret ingredient that transforms the thick walnut paste into a silky, emulsified sauce that clings beautifully to the pasta. The starch helps bind the oil and water components, preventing a greasy or separated sauce. Always reserve more than you think you’ll need, and add it gradually while tossing vigorously until you reach the perfect consistency. Using hot pasta water is key.
3. Control the Creaminess: You have options here. For a very traditional Ligurian Salsa di Noci, some recipes omit dairy entirely, relying only on olive oil and pasta water. Others incorporate a slice of milk-soaked bread for body. Adding heavy cream or whole milk results in a richer, more decadent sauce, closer to an Alfredo texture but with walnut flavor. Start with a smaller amount (like ¼ cup) and add more if desired. You can even use ricotta cheese (about ¼ cup blended in) for a different kind of creamy texture. Adjust based on your preference and dietary needs.
4. Fresh Herbs Make a Difference: While dried parsley can be used in a pinch, fresh flat-leaf parsley adds an irreplaceable brightness and clean flavor that cuts through the richness of the walnuts and Parmesan. Don’t be shy with it in the sauce and as a garnish. Consider experimenting with other complementary herbs like fresh sage (a classic pairing with nuts and butter/oil) or marjoram, adding a small amount to the food processor along with the parsley for a nuanced herbal note.
5. Balance the Flavors – Taste and Adjust: The core flavors are walnut, garlic, Parmesan, and olive oil. Achieving the right balance is crucial. Taste the sauce before adding it to the pasta (you can dip a piece of bread or a spoon in). Does it need more salt? More pepper? Is the garlic too strong or too weak? (Raw garlic can be potent; adjust the amount next time if needed). A tiny pinch of nutmeg can add warmth, while a squeeze of lemon juice or a bit of lemon zest at the end can brighten everything up if it feels too heavy. Always taste again after tossing with pasta and adjust seasoning one last time before serving.

Frequently Asked Questions (FAQ)

Q1: Can I make this Walnut Sauce Pasta recipe gluten-free?

A1: Absolutely! This recipe is very easy to adapt for a gluten-free diet. The walnut sauce itself is naturally gluten-free. Simply substitute your favorite gluten-free pasta (corn-based, rice-based, quinoa-based, or lentil-based varieties all work) for the traditional wheat pasta. Cook the gluten-free pasta according to its specific package directions, as cooking times and textures can vary significantly. Remember to still reserve the starchy cooking water from the gluten-free pasta, as it’s equally important for creating the sauce’s creamy consistency.

Q2: How can I make this recipe vegan?

A2: Yes, you can make a delicious vegan version of this Walnut Sauce Pasta with a few simple substitutions.
* Parmesan Cheese: Replace the Parmigiano-Reggiano with a good quality store-bought vegan Parmesan alternative or make your own using nutritional yeast, cashews or more walnuts, and salt blended together. Use an equivalent amount.
* Cream/Milk (if using): If you opt for extra creaminess beyond the olive oil and pasta water, use an unsweetened plant-based milk (like oat milk, soy milk, or almond milk) or a vegan cream alternative instead of dairy cream/milk.
* Pasta: Ensure your chosen pasta is egg-free (most dried pasta is, but always check the ingredients).
The core walnut, garlic, olive oil, and parsley base remains the same, providing plenty of flavor.

Q3: Can I use a different type of nut?

A3: While this recipe is specifically for Walnut Sauce Pasta (Salsa di Noci), you can certainly experiment with other nuts, though it will change the flavor profile significantly and technically won’t be the same dish.
* Almonds: Blanched almonds could create a milder, slightly sweeter sauce.
* Pine Nuts: This would essentially make it a variation of pesto, but without basil as the primary flavor. It would be much richer and more expensive.
* Pecans: Pecans could offer a sweeter, more buttery flavor profile, similar to walnuts but distinct.
* Cashews: Soaked cashews blend very smoothly and create an exceptionally creamy sauce, though the flavor is much milder than walnuts.
If substituting, consider the oil content and flavor intensity of the nut and adjust other ingredients accordingly. For the authentic Salsa di Noci experience, stick with walnuts.

Q4: How do I store and reheat leftover Walnut Sauce Pasta?

A4: Leftover Walnut Sauce Pasta can be stored in an airtight container in the refrigerator for up to 2-3 days. The sauce may thicken considerably when cold. To reheat:
* Stovetop (Recommended): Place the pasta in a skillet over medium-low heat. Add a splash of water, milk, or vegetable broth (1-2 tablespoons per serving) to help loosen the sauce and prevent drying out. Toss gently until heated through. Avoid high heat, which can make the sauce oily.
* Microwave: Place a serving in a microwave-safe bowl. Add a splash of water or milk. Cover loosely and heat in 30-60 second intervals, stirring in between, until warmed through. Be careful not to overheat.
The texture is always best when fresh, but leftovers are still enjoyable when reheated properly. Adding a fresh grating of Parmesan and a drizzle of olive oil after reheating helps revive the flavors.

Q5: My walnut sauce tastes slightly bitter. How can I prevent this?

A5: Walnut bitterness usually comes from the papery skins. Here are a few ways to minimize or prevent it:
* Use High-Quality, Fresh Walnuts: Older or improperly stored walnuts are more likely to taste bitter or rancid. Buy from a source with good turnover and store them in the refrigerator or freezer if you don’t use them frequently.
* Toast the Walnuts: As mentioned in the tips, toasting not only enhances flavor but can also help mellow out bitterness. Watch them carefully to avoid burning, which creates a different kind of bitterness.
* Blanch the Walnuts: For the most effective bitterness removal, blanch the walnuts. Bring water to a boil, add walnuts for 60 seconds, drain immediately, and pat them thoroughly dry before using. Some people even peel off the skins after blanching, though this is tedious.
* Balance with Sweetness/Acidity: Ensure your Parmesan is good quality (adds saltiness and umami). A tiny pinch of sugar or a touch of honey (if not vegan) could theoretically counterbalance bitterness, but isn’t traditional. A little lemon zest or juice added at the end can sometimes help brighten flavors and mask slight bitterness.
* Soaked Bread Method: The traditional method of including a slice of milk-soaked white bread might also help mellow the overall flavor profile.

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