Pasta with walnuts and speck creamy and delicious. The recipe I want to share with you today is of a simple and quick first course to prepare and very tasty. A delicious walnut cream embraces the pasta making it exquisite, then I added more flavorful strips of speck that make the dish special. A recipe that you can prepare in a very short time and that conquers everyone at the table. For the pasta shape you can use whichever you prefer, either short or long pasta. A first course to which I didn’t add cream but only milk, and you can also use plant-based milk for a lactose-free dish. Let’s then run to the kitchen and prepare together the Pasta with walnut cream
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 312.73 (Kcal)
- Carbohydrates 26.43 (g) of which sugars 1.73 (g)
- Proteins 15.87 (g)
- Fat 15.77 (g) of which saturated 4.07 (g)of which unsaturated 3.73 (g)
- Fibers 1.85 (g)
- Sodium 680.85 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Pasta with speck and walnuts
- 12.7 oz pasta
- 1/2 cup walnut kernels
- 1/2 cup grated Grana Padano
- 1/2 cup milk
- 3.5 oz speck
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
How to prepare Pasta with walnuts and speck
While the pasta of your choice cooks in plenty of salted water, prepare the sauce. Place 50 grams of walnut kernels in a blender. Add the grated cheese and the milk.
Blend until you have a delicious Walnut Cream. Cut the speck into strips and let it slightly fry and become crispy in a pan with 2-3 tablespoons of extra virgin olive oil.
Drain the pasta al dente, keeping a little of the cooking water aside. Toss the pasta into the pan with the speck and add the Walnut Cream. Mix and, if needed, add 2-3 tablespoons of the reserved cooking water. Serve the Walnut Pasta with a pinch of pepper and the remaining walnut kernels in small pieces.
See you tomorrow, with a new recipe, a hug, Loredana
Loredana’s Tips
If you prefer, you can replace the milk with 5 oz of cream cheese like Philadelphia
For a stronger and more decisive flavor, you can add a clove of garlic to the blender
Also read the recipe for Penne al baffo
