Walnut Cream Pasta Recipes

CREAMY WALNUT SAUCE PASTA

Steps:

• To peel the walnuts. Bring a small pot of water to a boil. When the water boils, add the walnuts and simmer for a couple of minutes. Drain, rinse under cold water and place on a kitchen towel. Remove the skins by gently pulling them with your fingers. This procedure adds about one extra hour to the recipe and can be done in advance. If doing this in advance, store the peeled walnuts in an airtight container in the fridge.
• Prepare the pasta. Set a pot of water on medium-high heat. When it boils, add salt and the pasta. Cook the pasta in boiling water according to package instructions. I recommend to stick to the suggested cooking time for a perfect Italian al dente texture.
• Prepare the sauce. Melt half of the butter in a pan on medium heat. Mince the shallot and add it to the butter. Sauté until soft, 2 minutes.
• Add the walnuts, salt, pepper and the rest of the butter. Sauté 1 minute, let the butter melt. Next pour in the cream. Simmer the sauce on medium heat 2 minutes, stirring constantly.
• Transfer the sauce to a food processor and blend until smooth. Alternatively, you can blend it with a hand blender.
• When the pasta is done cooking, drain it and put it back into the cooking pan. Pour the sauce over the cooked pasta and toss. Divide pasta between serving bowls and top with grated parmesan.

WALNUT CREAM PASTA

Steps:

• Cook the fettuccine according to package directions. Meanwhile, in a small saucepan, saute garlic in butter for 1 minute or until tender. Gradually stir in broth. , In a large bowl, combine the sour cream, whipping cream, salt and pepper; stir into broth mixture (do not boil). Drain fettuccine and transfer to a large serving bowl. Add the cream sauce, Parmesan cheese and walnuts; toss to coat.

PASTA WITH WALNUT CREAM SAUCE

Steps:

• Cook pasta according to package directions. Meanwhile in skillet heat oil until hot.
• Add walnuts and garlic; saute 2-3 minutes.
• Add milk, sour cream, cheese, salt, and pepper. Stir constantly until sauce thickens.
• Add basil.
• Combine drained pasta and sauce in a large serving bowl.

PASTA WITH WALNUT SAUCE

Steps:

• Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
• Pour into a bowl, and set aside.
• Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
• Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

PASTA WITH CREAMY WALNUT PESTO

Steps:

• Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
• Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.