Pasta with Walnut Sauce (Pasta al Salsa Noci)
Servings: 4
Calories: 707kcal
Ingredients
- 2 cups walnuts (out of shell)
- 2 slices stale bread (sourdough etc) (about 200g)
- ¾ cup whole milk
- 1 garlic clove (peeled & chopped)
- ½ tsp sea salt
- Freshly ground black pepper
- 1 cup Parmigiano Reggiano (finely grated)
- ⅓ cup extra virgin olive oil
- Rigatoni pasta (or any shape you like) (around 3½oz/100g uncooked per person)
Instructions
- Preheat oven to 350ºF/180ºC
- Lay the walnuts on a baking tray and bake for 8-10 minutes, remove and cool completely, then rub with a cloth to wipe off the skins (optional).
- While the walnuts are baking, cut and discard the crusts off the bread. Place the bread in a bowl and pour over the milk and submerge. Leave for about 10 minutes to soak.
- Once soaked, squeeze the bread to drain most of the milk. Keep the milk.
- Add the bread to a food processor with the walnuts, garlic, salt and pepper and cheese. Blend until rustically smooth.
- In a light stream, pour in the milk then do the same with the oil until the sauce is thick and creamy. Set aside.
- Simmer the pasta in plenty of salted water until cooked and then drain, retaining a cup of the cooking liquid.
- Spoon a few spoonfuls of the sauce over the pasta and a drizzle of the cooking liquid and stir until well combined. Adjust with more cooking liquid if it's too thick, you're looking for a double cream consistency.
Nutrition
Calories: 707kcal | Carbohydrates: 18g | Protein: 21g | Fat: 65g | Saturated Fat: 11g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 776mg | Potassium: 373mg | Fiber: 4g | Sugar: 5g | Vitamin A: 281IU | Vitamin C: 1mg | Calcium: 429mg | Iron: 3mg