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Salsa di Noci

Salsa di Noci

Cost $12, save $8

Source: Recommended by CookPal

  • 15 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Sauce Ingredients

    • 💧 3 cups water
    • 🌰 1 ½ cups walnuts
    • 🧄 2 cloves garlic, peeled
    • 🧂 1 pinch sea salt
    • 1 teaspoon chopped fresh marjoram
    • 1 teaspoon chopped fresh thyme
    • 1 teaspoon chopped fresh oregano
    • ½ cup extra-virgin olive oil
    • 🥛 ¾ cup heavy cream
    • 🧀 1 cup finely grated Pecorino Romano cheese
    • Freshly ground black pepper to taste
    • 🧂 Sea salt to taste

  • Pasta Ingredients

    • 1 (16 ounce) box dry fettuccine pasta
    • ½ bunch fresh chives, finely chopped

STEPS

1

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.

2

Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.

3

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.

4

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

5

Toss walnut sauce with pasta. Garnish with fresh chives.

NUTRIENTS

Per 1 serving

🔥

1066

Calories

  • 22
    Protein
  • 90
    Carbs
  • 72
    Fats

💡 To make the walnut texture smoother, you can use a food processor instead of a mortar and pestle.Toast the walnuts slightly before boiling them for a deeper flavor.For a lighter taste, substitute heavy cream with a mix of milk and Greek yogurt.Leftovers can be stored in the fridge for up to 3 days in an airtight container.