Pasta Con Noce
Indulge in the rustic elegance of Pasta Con Noce, a creamy walnut pasta recipe that perfectly balances simplicity and sophistication. Featuring toasted walnuts blended into a luscious sauce with garlic, Parmesan, and a touch of heavy cream, this dish offers a rich, nutty flavor that pairs beautifully with silky strands of fettuccine, linguine, or spaghetti. Enhanced with the smoothness of extra virgin olive oil and a sprinkle of fresh parsley, this hearty Italian classic is ready in just 25 minutes, making it an ideal choice for both weeknight dinners and special occasions. Perfectly customizable, the sauce’s velvety texture can be adjusted with reserved pasta water for that authentic Italian finish. Serve up a plate of this quick yet indulgent Pasta Con Noce, and let its creamy, savory notes transport you straight to the heart of Italy.
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Recipe Information
Ingredients
- 400 grams pasta (such as fettuccine, linguine, or spaghetti)
- 120 grams shelled walnuts
- 2 pieces garlic cloves
- 50 grams Parmesan cheese (grated)
- 4 tablespoons extra virgin olive oil
- 120 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons fresh parsley (chopped)
- 3 liters water for boiling pasta
Instructions
Bring 3 liters of water to a boil in a large pot. Add 1 teaspoon of salt and the pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes.
While the pasta cooks, prepare the walnut sauce. Add the shelled walnuts, garlic cloves, 2 tablespoons of olive oil, and a pinch of salt to a food processor. Pulse until the mixture forms a coarse paste.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the walnut paste and cook for 1-2 minutes, stirring constantly to prevent burning.
Lower the heat and stir in the heavy cream. Cook for 2-3 minutes until the sauce is creamy and well combined. Add grated Parmesan cheese and mix until melted.
Reserve about 1 cup of pasta cooking water, then drain the pasta and add it to the skillet with the walnut sauce.
Toss the pasta to coat evenly with the sauce. If the sauce is too thick, add small amounts of the reserved pasta water to achieve the desired consistency.
Season the pasta with freshly ground black pepper and adjust salt to taste.
Serve immediately, garnished with chopped fresh parsley and an additional sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 688 mg | 30% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 1.9 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 182 mg | 14% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 208 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
