Italian · Dinner
Walnut Sauce Noodles
Toasted walnuts pounded with garlic, olive oil and Parmesan into a coarse sauce, loosened with pasta water and tossed through short pasta. A Ligurian dish served room-warm, finished with black pepper and parsley as a light lunch or first course.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
490Calories
13.8gProtein
26.9gFat
52.1gCarbs
2.3gSugar
4.2gFiber
380mgSodium
11mgChol
4.5gSat Fat
330mgPotassium
185mgCalcium
2.4mgIron
0.2mcgVitamin B12
3.1mgVitamin C
vegetarian
low-cholesterol
rich-umami
thirty-min-meals
hidden-gems
vegetarian
low-chol
Instructions
1
Prep
Bring a small pot of water to a rolling boil over high heat and salt it generously; reserve pasta water.
2
Boil
Cook the pasta in the boiling water for 9–11 minutes over medium-high heat until al dente with a slight bite in the center.
3
Finish
Pulse walnuts, garlic, and salt in a food processor until coarsely ground, then add olive oil and Parmesan, blitz until thick paste forms. Stir in hot pasta water and milk until the sauce loosens to coatable consistency.
4
Plate
Toss sauce with drained pasta, parsley, and black pepper in a bowl. Divide into a shallow bowl and finish with black pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g short pasta (such as trofie or fusilli)
- 2.2 oz60g walnuts
- 2 clove2 clove garlic
- 4 tbsp4 tbsp olive oil
- 0.8 oz24g Parmesan cheese
- 2 tbsp2 tbsp whole milk
- 2 tsp2 tsp parsley, fresh
- salt, to taste
- black pepper, to taste
