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Pasta with Ligurian walnut sauce

Method

  • Soak the bread in cold water for about 10 mins. Then squeeze out any water using your hands and place in a large mortar (or food processor) with the walnuts and garlic. Pound until well combined. 
  • Add ½ cup parmesan with the oil, cream, 1 tbsp chopped parsley and seasonings. Mix well with a spoon and taste for seasoning. 
  • Cook the pasta in lightly salted, boiling water until al dente. Drain well.
  • Then toss the pasta with the sauce until well coated and serve with a sprinkling of extra parmesan and parsley on top.

Ingredients

  • 1 thick slice stale sourdough bread, crusts removed
  • 100 gm walnuts
  • 1 garlic clove, crushed
  • ¾ cup freshly grated parmesan
  • 1/3 cup olive oil
  • ½ cup thickened cream
  • 2-3 heaped tbsp chopped fresh parsley
  • sea salt & freshly ground pepper
  • 400 gm pasta

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 lb450 gm