Walnut Cream Sauce (Salsa di Noci)

Name: Walnut Cream Sauce (Salsa di Noci)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 dash Black Pepper; 0.5 cup Extra-Virgin Olive Oil; 16 oz Fettuccine Pasta; 0.5 bunch Fresh Chives; 1 tsp Fresh Oregano; 1 tsp Fresh Thyme; 2 whole Garlic; 0.75 cup Heavy Cream; 1 tsp Marjoram; 1 cup Pecorino Cheese; 1 pinch Sea Salt; 1.5 cups Walnuts; 3 cups Water

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Vegetarian 🥦Halal 🕌Comfort-Food Pescatarian 🐟

Walnut Cream Sauce (Salsa di Noci) coats fettuccine with a velvety, nut-forward richness balanced by Pecorino Romano and fresh herbs. The garlic and olive oil bring warmth while a splash of cream softens the walnuts into a smooth, aromatic sauce. Serve this comforting Ligurian-inspired pasta for a cozy dinner or an elegant yet relaxed weekend meal.

Prep10 mins
Cook15 mins
Serves4
DifficultyMedium

1

Bring water to a boil in a small saucepan. Add the walnuts and cook until slightly softened, about 5 minutes. Drain and set aside.
2

Combine the garlic and a pinch of sea salt in a mortar and pestle. Grind into a thick paste. Add the walnuts, marjoram, thyme, and oregano, and grind until combined and slightly creamy, yet still coarse.
3

Transfer the walnut mixture to a large bowl. Slowly whisk in the olive oil to form a thick emulsion. Add the 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 it to a rolling boil. Stir in the fettuccine, return to a boil, and cook the pasta over medium heat until cooked through but still slightly firm, about 8 minutes. Drain.
5

Toss the walnut sauce with the pasta. Garnish with fresh chives.