Walnut Spaghetti
HB-2514 · Hand-built original · Italian
Walnut spaghetti is a rich and hearty first course made with a creamy walnut pesto that is easy and quick to prepare.
ItalianMain Courses45 minServes 4400 kcalVegetarianLow Fat / Low Cholesterol
Main ingredient: ¼ oz spaghetti
Pairs well with: garlic bread, caprese salad, tiramisu, minestrone
Servings:4quantities adjust to match
Ingredients
- 11¼ oz spaghetti
- 4 1/2 tbsp extra virgin olive oil
- 5½ oz walnut kernels, plus extra chopped walnuts to finish
- 1 garlic clove
- 2 1/2 tbsp pine nuts
- ¾ oz Parmigiano Reggiano, grated
- 10½ Tbsp whole milk
- 1 oz fresh breadcrumbs (soft bread crumb)
- 1 tsp marjoram leaves
- 1 tsp fine salt
- 1/4 tsp black pepper
Method
- Soak the breadcrumbs in the milk for 10 minutes until soft.
- Blanch the walnut kernels in boiling water for 2 minutes, drain and rub off as much of the loose skin as you can for a less bitter sauce.
- Blend the walnuts, pine nuts, garlic, soaked breadcrumbs with their milk, half the olive oil and the Parmigiano to a smooth, thick sauce. Season with salt and pepper and stir in the marjoram.
- Cook the spaghetti in well-salted boiling water until al dente. Reserve a mug of the cooking water and drain.
- Warm the walnut sauce gently in the pasta pan with the remaining olive oil and a splash of pasta water; do not let it boil.
- Toss the spaghetti through the sauce, loosening with more pasta water until glossy. Serve topped with the extra chopped walnuts.
Prep: 30 min · Cook: 15 min · Total: 45 min
Nutrition (per serving, where published)
400 kcalCalories
13.9 gProtein
67.2 gCarbs
8.4 gFat
3.3 gSaturates
3.3 gFibre
2.5 gSugars
636 mgSodium
5 mgCholesterol
316 mgPotassium
82 mgCalcium
3.4 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data