Pasta with Genoese walnut sauce is a traditional dish from Ligurian cuisine, which combines the sweetness of walnuts with the creaminess of an enveloping sauce, perfect for seasoning pansotti, which are tortelli filled with spinach and ricotta. However, I find it delicious even with regular pasta, preferably short, as I believe it is not suitable for long pasta like spaghetti.
Pasta with Genoese walnut sauce, I believe, is one of the easiest recipes to prepare because you just need to blend all the ingredients while the pasta is cooking.
Francy’s Tip: Prepare the sauce thick so it will be easier to store or freeze. You just need to thin it with cooking water or a bit of milk to make it soft and creamy when you season the pasta.
Serve your pasta with walnut sauce immediately, garnishing with some crumbled walnuts for a crunchy touch.
This rich and nutritious dish is a delicious way to bring the flavors of Liguria to your table with a touch of elegance and simplicity.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients: Pasta with Genoese Walnut Sauce
- 4.6 oz walnut kernels
- 1.4 oz bread (crumb is fine, also a slice of sandwich bread)
- 0.7 oz pine nuts
- 0.85 cup whole milk (you can also use plant-based milk)
- 0.7 oz grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- to taste fine salt
- 11.3 oz penne rigate
Tools: Pasta with Genoese Walnut Sauce
- 1 Mixer
- 1 Pot
Steps: Pasta with Genoese Walnut Sauce
Preparing this sauce is really easy, you just need to put the ingredients in the mixer.
Start with the walnut kernels, soak the crumb, squeeze it, and add it to the mixer.
Add the Parmesan cheese.
Add the pine nuts and a clove of garlic.
Add two tablespoons of oil.
Blend, possibly adding milk to keep the walnut sauce soft.
Transfer the sauce to a bowl.
Cook the pasta in plenty of salted water, drain it and season it.
If you like, you can serve it with some Parmesan, although we Genoese don’t add it.
Serve hot and belin it’s good! 🙂
Storage
The walnut sauce can be stored in the fridge in an airtight container for one day.
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FAQ (Frequently Asked Questions)
I would like to make a vegetarian version of the sauce, what do you suggest?
Use soy or almond plant-based milk and a vegetable “cheese.”
Did you use Grana Padano or Reggiano?
I don’t find major differences, the recipe calls for Reggiano.
Can I freeze the sauce?
Yes, but freeze it in portions for up to three months.
