Pasta with walnut pesto and ham without cream is a main course with a delicate and rich flavor that I love to prepare when walnuts are in season.
I really enjoy nuts, and walnuts are perfect for both sweet and savory dishes.
From a nutritional point of view, they are an excellent food with high energy value.
They contain minerals such as iron, calcium, phosphorus, and potassium and are a good source of vitamin B1.
The walnut pesto, which is the basis of the proposed recipe, originates from Ligurian cuisine but is now well known and appreciated.
With simple ingredients and quickly, you can enjoy a delicious dish that truly meets everyone’s taste.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 607.98 (Kcal)
- Carbohydrates 30.94 (g) of which sugars 2.91 (g)
- Proteins 21.05 (g)
- Fat 44.89 (g) of which saturated 7.60 (g)of which unsaturated 6.31 (g)
- Fibers 2.94 (g)
- Sodium 643.01 (mg)
Indicative values for a portion of 220 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
- 11 oz pasta (nests)
- 4 tbsps extra virgin olive oil
- 1 garlic
- 3.5 oz cooked ham (thinly sliced)
- 1/3 cup milk (about 6 tbsps)
- 4 walnuts (for garnish)
- as needed Grana Padano DOP (grated)
- 4 oz walnuts (shelled, about 20 walnuts)
- 0.5 oz breadcrumbs
- 0.7 oz pine nuts
- 1 tbsps water
- 2 oz Grana Padano DOP
- as needed water
- 1 pinch salt
Tools
- Blenders / Mixers
- 1 Pan Large
Steps
Prepare the pasta with walnut pesto and ham without cream by starting with the pesto.
Soak the breadcrumbs in warm water. Shell the walnuts until you reach the indicated weight.
In the mixer bowl, combine the walnuts (reserving some for decorating the finished dish), pine nuts, breadcrumbs, grated Grana, oil, and salt.
Start blending, gradually adding water until reaching the desired consistency.
It should be like any pesto and thus have a certain thickness.
Meanwhile, bring the water to a boil where we will cook the pasta.
In a large pan, sauté a large whole garlic clove in about 4 tablespoons of oil, tilting the pan slightly.
When the garlic is golden, remove it and add the ham cut into strips.
Cook the pasta in plenty of salted water, taking care to leave it al dente.
When the ham is golden but not dry, pour the milk into the pan and turn off the heat.
Soften and flavor the walnut pesto in this mixture.
Drain the nests and toss them in the sauce, pouring them directly into the pan.
Serve the dish hot, sprinkled with chopped walnuts and a dusting of Grana.
The pasta with walnut pesto with ham without cream is now ready.
It is best to consume the finished dish immediately. The walnut pesto keeps well in the fridge, sealed in an airtight jar, for about 4 days.
It is best to consume the finished dish immediately. The walnut pesto keeps well in the fridge, sealed in an airtight jar, for about 4 days.
Here is a selection of great products useful in the kitchen. Many of these have been purchased and tested by myself. The list will be constantly updated.
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To view the recommended products click here.
