Ligurian Pasta with Walnut Cream Sauce Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
4 servings
Ingredients
  • 2 cups walnuts, divided
  • 2 slices bread, crusts removed
  • ¾ cup whole milk
  • 2 garlic cloves
  • 3 tablespoons grated parmesan, plus extra, to serve
  • ¼ teaspoon ground black pepper
  • 4 tablespoons olive oil
  • 12 ounces (¾ pound) trofie pasta
  • ½ cup heavy cream
Directions
  1. Preheat the oven to 350 F and add the walnuts to a large roasting tray. Place in the oven to toast for 8 minutes until darkening in color. Leave to cool.
  2. Place the bread into a bowl and add the milk. Let soak until the bread is saturated, then gently ring out the bread and add it to the food processor. Set the milk aside.
  3. Add 1 ¾ cups toasted, cooled walnuts to the food processor, along with the garlic, parmesan, and the black pepper. Blend with the bread for 20-30 seconds.
  4. While mixing, slowly drizzle in the oil and then add the milk in increments, if needed, to create a thick sauce.
  5. Cook the pasta in boiling water according to package directions.
  6. Place the walnut sauce and heavy cream into a large pan and slowly heat, stirring to combine.
  7. Drain the cooked pasta, reserving 1 cup pasta water. Add the pasta to the sauce and mix to coat, adding pasta water as needed until the sauce is thick, creamy, and clinging to the pasta.
  8. Serve the pasta topped with the remaining toasted walnuts and extra Parmesan, if desired.