Walnut Pasta Di Momento
Elevate your weeknight dinners with Walnut Pasta Di Momento, a simple yet luxurious pasta recipe that blends rustic flavors with creamy sophistication. Featuring al dente spaghetti or linguine coated in a velvety walnut cream sauce, this dish is infused with garlic, freshly grated Parmesan, and a delicate hint of lemon zest for a bright, nutty finish. Toasted walnuts bring a delightful crunch, while a handful of chopped parsley adds a fresh, herby touch. Ready in just 25 minutes, this easy pasta recipe is the perfect quick comfort food for busy evenings or special gatherings. Serve it with a crisp salad or your favorite white wine for a satisfying, restaurant-quality meal right at home. Ideal for lovers of Italian cuisine, this recipe is sure to become a new favorite on your dinner table!
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Recipe Information
Ingredients
- 300 g Spaghetti or linguine
- 120 g Walnuts
- 4 tbsp Extra virgin olive oil
- 100 ml Heavy cream
- 2 pieces Garlic cloves
- 50 g Parmesan cheese, grated
- 1 tsp Lemon zest
- 2 tbsp Fresh parsley, chopped
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 2 liters Water for boiling pasta
- 2 tbsp Salt for pasta water
Instructions
Bring 2 liters of water to a boil in a large pot. Add 2 tablespoons of salt to the water.
Cook the spaghetti or linguine in the boiling water according to the package instructions, until al dente. Reserve 1/2 cup of pasta water before draining.
While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, shaking occasionally, until aromatic. Remove from heat and set aside.
In the same skillet, heat 4 tablespoons of extra virgin olive oil over medium heat. Add the garlic cloves (minced or finely chopped) and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
Reduce the heat to low and stir in the heavy cream. Allow the mixture to warm through for 2-3 minutes. Season with 1 teaspoon of salt and 0.5 teaspoons of black pepper.
Finely chop the toasted walnuts and add them to the skillet. Stir to combine with the sauce.
Add the drained pasta to the skillet and toss to coat thoroughly in the walnut sauce. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until the desired consistency is achieved.
Stir in the grated Parmesan cheese and lemon zest, mixing well.
Serve immediately, garnished with freshly chopped parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2289 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 56.6 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 14893 mg | 648% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 5.0 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 727 mg | 56% | |
| Iron | 7.1 mg | 39% | |
| 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.
