Pasta with Creamy Walnut Sauce
This recipe is the simplified version of the traditional Ligurian walnut sauce recipe. Even with the deviation, it’s Ligurian husband approved.
This recipe also happens to be so quick and easy that you can get it done (start to finish) in 10 minutes! If you use fresh pasta…
Needless to say, delicious, quick, and easy meals are always welcomed, but that’s especially true when you’re cooking for one. Just half all the ingredients but the fresh herbs. Add a mixed green salad with a little balsamic vinaigrette, and dinner (or lunch) is served!
6.5 oz (about 180 gr) dried pasta or 8.5 oz (about 240 gr) fresh pasta
3/4 cups (70 gr) walnuts, peeled or blanched*
1/3 cup (30 gr) Parmesan cheese, grated
1 sprig fresh marjoram or thyme, leaves only
1/4 cup cream
salt and freshly cracked black pepper
Serves: 2 – Total Cook Time: 20 minutes or less
1. Bring a large pot of water to a strong boil. Add salt, followed by pasta. Cook pasta to package al dente time. Set aside about 1/3 cup pasta cooking water. Drain pasta.
2. While pasta is cooking, finely chop walnuts and marjoram together in food processor (or with a knife if you prefer).
3. In the pot that previous held pasta (the residual heat should be all you need, but if your pot is cold, heat it just slightly on low) add cream, nut mixture, and cheese. Mix in spaghetti and enough pasta cooking water to form a creamy sauce (about 4-6 tbsp of pasta water should do). Add salt and pepper to taste.
Serve warm and Enjoy!
*Since peeled walnuts can be a little hard to find, go ahead and blanch them. All you need is a medium sized pot of water. Bring to boil, then add walnuts. Let cook for a minute or two. Drain and use. Discard water.
Now if you’re wondering why bother to use peeled or blanched walnuts, it’s because it helps take out some of the bitterness naturally found in the nut. Roasting them also does the trick, but that takes more time.