Walnut Cream Pasta

A creamy sauce that clings to the pasta, featuring the residual crunch of crushed walnuts. The garlic remains subtle behind the mellow milk and sharp parmesan.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 831
• Protein: 24 g
• Carbs: 88 g
• Fat: 43 g

Ingredients

• 400 g Spaghetti ( dry )
• 150 g Walnut kernel ( peeled )
• 50 g White bread ( crumb only )
• 100 ml Whole milk ( room temperature )
• 50 g Parmesan cheese ( grated )
• 1 piece Garlic ( germ removed )
• 3 tbsp Extra virgin olive oil
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Bread preparation

   Remove the crust from the white bread and soak the crumb in the whole milk in a bowl. Let it soften for a few minutes.

2. Blending the base

   In a mortar or blender, crush the walnuts with the garlic, parmesan, and the squeezed bread crumb. Drizzle in the olive oil until a thick, grainy paste forms.

3. Cooking the pasta

   Plunge the spaghetti into a large volume of boiling salted water. Cook until al dente. Reserve a ladle of cooking water before draining.

4. Final binding

   Mix the walnut cream with the hot pasta. Gradually add the cooking water: the sauce should become fluid and perfectly coat every strand of pasta.

Chef's tips

• If the sauce is too thick, don't hesitate with the cooking water; the starch is what creates the emulsion.
• Lightly toast the walnuts in a dry pan before blending to intensify the woody flavor.

Storage

Keeps for 2 days in the fridge. Reheat with a splash of water to loosen the sauce.