Italian Food and Flavours

Pasta with Walnut Sauce : Pasta con Salsa di Noci

  • Fresh, organic ingredients

  • The finished walnut salsa

  • Spaghetti con Salsa di Noci

Pasta with Walnut Sauce : Pasta con Salsa di Noci

Before I came to live in Italy I never ate walnuts and would have had no idea how to incorporate them into my cooking. They may have been in the mixed, unshelled nuts that lay around at Christmas time in our house but I went straight for the quality streets!

Walnuts are so damn good for you that we should be eating them every day. They contain the highest level of antioxidants compared to other nuts. Antioxidants are known to help protect the body against disease. Scientists say that all nuts have good nutritional qualities but walnuts are healthier than peanuts, almonds, pecans. Research has shown that regular consumption of small amounts of nuts can reduce the risk of heart disease, some types of cancer, type two diabetes and other health problems. They also taste pretty good too and health benefits are better when eaten raw. I considered dry roasting them in the below recipe as I would pine nuts but glad I didn’t!

 I am blessed with several huge walnut trees in my Italian garden and now love to use them in my cooking, for both sweet and savoury dishes. If you don’t have your own trees them buy some good unshelled walnuts and enjoy this vegetarian pasta dish, packed full of nutrients and also incredibly filling so you don’t need a large portion.

Even my fussy daughter ate this as most of the nuts had been pulsed into the salsa so she didn’t have to cope with whole nuts which she WILL avoid.

 

 

 

Pasta with Walnut Sauce : Pasta con Salsa di Noci

 

Ingredients ( enough for 4 portions)

 

150 g shelled walnuts

handful of parsley

2 tablespoons extra virgin olive oil

handful of pecorino or parmesan cheese

pinch nutmeg

1 tablespoon lemon juice

a garlic clove

1 tablespoon of cream or to taste ( or leave out)

2 large handfuls Cavalo nero (Kale)

salt and pepper to taste

spaghetti

 

Method

 

Pulse 100g of the walnuts, with the olive oil, lemon juice, parsley, garlic, cheese, salt and pepper until forms a rough paste.

Finely chop the Kale and saute in olive oil to wilt and lightly cook through. Set aside.

Boil your pasta and when cooked al dente, drain but save a little of the cooking liquid to loosen the sauce.

Toss the spaghetti with the sauce, the cooking liquid and the remaining 50g of walnuts, roughly chopped.

Finally stir in the kale and serve with extra cheese!

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