Walnut Sauce for Noodles Salsa Alle Noci
Transform your next pasta night with the luscious, creamy Walnut Sauce for Noodles (Salsa alle Noci), a traditional Italian recipe that’s both comforting and indulgent. This silky sauce is crafted from wholesome ingredients like blanched walnuts, milk-soaked bread, and savory Parmesan cheese, blended to perfection for a nutty, velvety finish. A gentle blanching of the walnuts removes bitterness, enhancing their natural sweetness while ensuring a smooth texture. With just 25 minutes from start to finish, this simple yet elegant sauce is perfect for coating your favorite noodles, making it ideal for busy weeknights or an impressive dinner party dish. Garnish with a drizzle of extra virgin olive oil and an extra sprinkling of Parmesan for a restaurant-quality presentation. Whether you're looking for a rustic spin on Italian cuisine or a unique vegetarian pasta topping, this walnut sauce will have everyone asking for seconds!
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Recipe Information
Ingredients
- 200 grams walnuts (shelled)
- 50 grams stale bread (white, crust removed)
- 100 milliliters milk
- 50 milliliters extra virgin olive oil
- 1 unit garlic clove
- 50 grams Parmesan cheese (grated)
- 1 teaspoon salt
- 0.25 teaspoon black pepper (optional)
- 500 milliliters water (for boiling walnuts)
Instructions
1. Prepare the walnuts by blanching: Bring 500 milliliters of water to a boil, add the shelled walnuts, and boil for 5 minutes. This process makes the walnuts easier to peel and removes some bitterness.
2. Drain the walnuts and, once cool enough to handle, remove as much of the thin brown skins as possible for a smoother sauce. Set the peeled walnuts aside.
3. Soak the stale bread in the milk for about 5 minutes until soft, then squeeze out excess milk and set the bread aside.
4. In a food processor or blender, combine the peeled walnuts, soaked bread, garlic clove, Parmesan cheese, and olive oil. Blend until you achieve a smooth paste.
5. Taste the sauce, then season with salt and black pepper if desired. Blend again to combine.
6. If the sauce is too thick, add a tablespoon or two of warm water to reach your desired consistency. The sauce should be creamy but not runny.
7. Prepare your noodles or pasta according to package instructions. Drain and reserve a small cup of pasta water.
8. Toss the cooked noodles with the walnut sauce, adding a bit of the reserved pasta water if needed to help the sauce coat the noodles evenly.
9. Serve immediately, garnished with a drizzle of olive oil and extra grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.7 g | 252% | |
| Saturated Fat | 29.4 g | 147% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 3415 mg | 148% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 11.7 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 921 mg | 71% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1176 mg | 25% | |
*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.
