Pasta with Walnut Lemon Cream Sauce
Indulge in the rich, velvety flavors of Pasta with Walnut Lemon Cream Sauce—a quick and elegant dish that’s perfect for weeknight dinners or special occasions. This recipe combines the nuttiness of toasted walnuts with the brightness of lemon zest and juice, all enveloped in a luxurious cream and Parmesan cheese sauce. The secret lies in blending finely ground walnuts into the sauce, creating a decadent, nutty flavor that pairs beautifully with your choice of fettuccine, linguine, or spaghetti. A touch of garlic, butter, and freshly cracked black pepper adds depth, while optional parsley garnish brings a fresh, vibrant finish. Ready in just 35 minutes, this easy pasta dish is a harmonious balance of creamy, zesty, and savory flavors, making it an unforgettable centerpiece for your table.
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Recipe Information
Ingredients
- 12 oz Pasta (such as fettuccine, linguine, or spaghetti)
- 1 cup Walnuts
- 1 cup Heavy cream
- 1 cup Parmesan cheese, freshly grated
- 1 tbsp Lemon zest
- 1 tbsp Lemon juice
- 2 Garlic cloves, minced
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 tsp Salt
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest. Set the pasta aside.
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, shaking the pan occasionally, until fragrant. Remove from heat and let cool slightly.
Transfer the toasted walnuts to a food processor and pulse until finely ground but not pasty.
In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Add the heavy cream to the skillet and stir to combine. Reduce the heat to low and let the mixture simmer for 3-4 minutes.
Stir in the ground walnuts, Parmesan cheese, lemon zest, lemon juice, salt, and black pepper. Mix well until the sauce is smooth and creamy.
If the sauce is too thick, add a bit of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Cook for 1-2 minutes, allowing the pasta to absorb the flavors.
Taste and adjust seasoning as needed. Remove from heat and garnish with chopped parsley, if desired.
Serve immediately with additional grated Parmesan cheese on the side.
Nutrition Facts
Calories |
3597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.8 g | 357% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 60.0 g | ||
| Cholesterol | 495 mg | 165% | |
| Sodium | 6195 mg | 269% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 6.2 g | ||
| Protein | 128.7 g | 257% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2789 mg | 215% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1096 mg | 23% | |
*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.
