Back to Recipe Menu

Pasta with Ligurian walnut sauce


  • 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.


  • 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.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm