A rich, bread-thickened nut sauce that’s unbelievable with stuffed pasta.–Mark Bittman
LC No Dairy, No Problem Note
Author Mark Bittman notes that you can make a nondairy version of this sauce. Simply use about 1/2 cup bread crumbs, nondairy milk, and omit the Parmesan. Or so he says. You tell us.
Pasta with Walnut Sauce Recipe
- Quick Glance
- 20 M
- 30 M
- Makes about 4 servings
- 1 thick slice Italian bread
- 1/2 cup milk
- 1 cup walnut halves (or substitute pecans)
- 2 garlic cloves
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 2 teaspoons marjoram leaves, or 1/2 teaspoon dried
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- 1 pound dried, fresh, or stuffed pasta
- 1. Bring a large pot of salted water to a boil. Place the bread in a small bowl, cover it with milk, and let it soak.
- 2. Combine the nuts, garlic, cheese, and marjoram in a food processor and, with the machine running, slowly add the oil in a steady stream, adding just enough oil so that the mixture forms a very thick paste. Now add the bread-and-milk mixture and enough water to make a sorta saucy mixture. Season with salt and pepper to taste.
- 3. Cook the pasta until tender. Drain the pasta, reserving some of the cooking water. Toss the pasta with the sauce and, if the mixture appears too thick, thin it with a little of the pasta cooking water or more olive oil. Taste and adjust the seasoning. Pass more Parmesan on the side.
- Pasta with Walnut-Tomato Sauce
- The acidity in the tomatoes lightens the sauce a bit. Add 1 medium tomato, peeled, seeded, and roughly chopped, or 1/2 cup chopped canned tomato, with the nuts in step 1.
- Pasta with Rich Walnut Sauce
- Blend 3 to 4 tablespoons mascarpone, cream cheese, or heavy cream with the nuts in step 1.
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