Pasta with Toasted Walnut and Parmigiano Reggiano Butter Sauce
Elevate your weeknight dinner routine with this luxurious Pasta with Toasted Walnut and Parmigiano Reggiano Butter Sauce. Featuring perfectly al dente pasta smothered in a velvety butter sauce infused with the nutty richness of freshly toasted walnuts and the distinctive flavor of finely grated Parmigiano Reggiano, this dish is indulgence made easy. A hint of garlic and a splash of reserved pasta water create a creamy, restaurant-worthy sauce, while a sprinkle of fresh parsley adds a vibrant finish. Ready in just 30 minutes, this recipe is a delightful balance of simplicity and sophistication, perfect for both cozy family dinners and elegant entertaining. Serve with extra Parmigiano Reggiano on the side for an irresistible cheesy touch!
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Recipe Information
Ingredients
- 400 grams Pasta (such as spaghetti or fettuccine)
- 100 grams Walnuts
- 75 grams Unsalted butter
- 75 grams Parmigiano Reggiano, finely grated
- 2 cloves Garlic, minced
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 120 milliliters Pasta cooking water
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 120 milliliters of pasta cooking water before draining the pasta.
While the pasta is cooking, heat a dry skillet over medium heat. Add the walnuts and toast them, stirring frequently, until they are fragrant and lightly browned, about 3-5 minutes. Be careful not to burn them. Remove from heat and roughly chop the toasted walnuts. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.
Reduce the heat to low and add the butter to the skillet. Allow it to melt, then stir in the grated Parmigiano Reggiano. Slowly add the reserved pasta cooking water, a little at a time, whisking to combine until the sauce is smooth and creamy.
Add the toasted walnuts to the sauce, stirring to coat them evenly. Season the sauce with salt and freshly ground black pepper to taste.
Add the drained pasta to the skillet with the sauce. Toss well to coat the pasta thoroughly in the sauce. Cook for an additional minute, allowing the flavors to meld together.
Remove the skillet from the heat. If desired, top with chopped parsley for a burst of freshness.
Serve immediately in warmed bowls with extra grated Parmigiano Reggiano on the side.
Nutrition Facts
Calories |
2402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 63.8 g | 319% | |
| Polyunsaturated Fat | 49.9 g | ||
| Cholesterol | 241 mg | 80% | |
| Sodium | 3521 mg | 153% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 5.1 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 989 mg | 76% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 776 mg | 17% | |
*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.
