Spaghetti with walnut sauce


    This simple Italian pasta dish is easy but unique. The walnut sauce is creamy without the use of cream. Enjoy on a chilly winter evening.

    1 person made this

    Serves: 4 

    • 320-400g spaghetti
    • 150g peeled whole walnuts
    • 40g pine nuts
    • 2 slices white bread, crusts removed, soaked in milk
    • 1 small clove garlic
    • 2 small fennel fronds
    • 100g ricotta
    • extra virgin olive oil
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Boil the spaghetti till al dente according to the instructions on the packet. Drain, reserving the water.
    2. Blanch the walnuts for a minute in boiling salted water. Drain, then crush them with the pine nuts, peeled garlic and the bread, squeezed of excess milk. (Use a mortar and pestle, or a food processor.) Add the fennel and process till smooth. When everything is creamy, add the ricotta, a drizzle of olive oil and a pinch of salt.
    3. In a large saucepan, heat up the walnut sauce with 2 spoonfuls of the pasta water. Once the spaghetti is cooked, add it to the saucepan and mix it with the sauce, adding the pepper.
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