A deliciously creamy pasta dish made with blended walnuts, garlic, and olive oil. This recipe is simple, satisfying, and full of earthy flavor — perfect for a quick weeknight meal or a comforting weekend dinner.
Servings
2 people
Prep Time
15 minutes
Difficulty
Easy
Ingredients
- 200g pasta
- 180 gr of Walnut
- Garlic
- Parslay
- 20 – 30 gr Grana Padano
- Olive Oil
- Salt and pepper
- Chillies – dry of fresh
Equipment you’ll need
- Pot (for pasta)
- Pan
- Blender
- Knife
- 👉 See all tools here: Kitchen Tools – Sapori di Casa Saulle
Method
- Bring a pot of salted water to the boil.
- Boil the walnuts for 3–5 minutes to soften them and reduce bitterness. Drain, dry, and let them cool.
- Blend the walnuts into a smooth, creamy paste.
- Cook the pasta according to package instructions.
- In a pan, heat olive oil and sauté the garlic until golden. Remove if needed to avoid bitterness.
- Add chilli (optional), then stir in the walnut cream.
- Add 1–2 ladles of pasta cooking water and mix to create a smooth sauce.
- Drain the pasta and add it to the pan.
- Toss well until fully coated and creamy.
- Serve with grated Grana Padano and fresh parsley.
For this recipe I used a non-stick pan, which helps prevent sticking and gives a smooth sauce.
Tips
Boiling walnuts helps remove bitterness and improves texture
Use pasta water to emulsify the sauce
Don’t burn the garlic — it will turn bitter
Variation
Add cream for extra richness
Replace Grana Padano with Parmigiano Reggiano
Make it vegan by skipping the cheese
Storage
Best enjoyed fresh. If needed, store in the fridge for 1 day and reheat with a splash of water.
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