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.
Deborah Lo Scalzo
2 people made this
150g peeled whole walnuts
40g pine nuts
2 slices white bread, crusts removed, soaked in milk
1 small clove garlic
2 small fennel fronds
extra virgin olive oil
salt and freshly ground black pepper to taste
Method Prep:15min › Cook:15min › Ready in:30min
Boil the spaghetti till al dente according to the instructions on the packet. Drain, reserving the water.
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.
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.