Spaghetti Con Salsa Di Noci Recipes

SALSA DI NOCI

Salsa di Noci image

A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.

Provided by Marketchef

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian

Time 25m

Yield 4

Number Of Ingredients 14

Ingredients

3 cups water, or as needed
1 ½ cups walnuts
2 cloves garlic, peeled
1 pinch sea salt
1 teaspoon chopped fresh marjoram
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
½ cup extra-virgin olive oil
¾ cup heavy cream
1 cup finely grated Pecorino Romano cheese
freshly ground black pepper to taste
sea salt to taste
1 (16 ounce) box dry fettuccine pasta
½ bunch fresh chives, finely chopped

Steps:

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
Toss walnut sauce with pasta. Garnish with fresh chives.

Nutrition Facts : Calories 1065.9 calories, Carbohydrate 90.4 g, Cholesterol 61.1 mg, Fat 71.7 g, Fiber 6.8 g, Protein 22.3 g, SaturatedFat 17.1 g, Sodium 189.7 mg, Sugar 5.1 g

SPAGHETTI CON SALSA DI NOCI

Spaghetti Con Salsa Di Noci image

Make and share this Spaghetti Con Salsa Di Noci recipe from Food.com.

Provided by kymgerberich

Categories Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 cup walnut pieces or 1 cup walnut halves
3 tablespoons plain breadcrumbs
3 tablespoons parsley, chopped
2 garlic cloves (optional)
1/4 cup butter, at room temperature
2 tablespoons cream
salt and pepper
14 ounces whole wheat spaghetti
1/4 cup parmesan cheese, freshly grated

Steps:

Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts.
Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper.
Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately.

Nutrition Facts : Calories 709.6, Fat 36.4, SaturatedFat 11.9, Cholesterol 44.3, Sodium 226.3, Carbohydrate 83.1, Fiber 2.3, Sugar 1.2, Protein 22.5

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