Pasta with salsa di noci
Ligurian nut sauce with milk and parmesan.
25 min · 4 servings
Per serving
Approximately 688 kcal Protein: 20.0 g Fat: 37.2 g Carbohydrates: 71.8 g
Calculation based on the edible mass of ingredients; actual values vary by product.
Check allergens
Contains: Walnuts, Milk, Wheat/Gluten
The finished ingredients may contain additional milk protein, egg, soy, wheat and nuts, depending on the recipe. If you have an allergy, do not use an ingredient with an unknown composition.
NHS: food allergyIngredients
- Dry pasta – 320 g
- Peeled walnuts - 150 g
- White bread without crust - 35 g
- Milk – 150 g
- Parmesan – 20 g
- Garlic – 4 g
- Olive oil – 35 g
- Lemon juice – 10 g
- Parsley - 5 g
- Salt - 3 g
- Black pepper - 0.3 g
How to cook
- Soak the bread in milk for 5 minutes. Lightly brown the nuts in a dry frying pan.
- Grind bread with milk, nuts, cheese, garlic and butter. Add lemon, salt and pepper.
- Cook pasta according to instructions, drain. Mix hot pasta with sauce without boiling, sprinkle with parsley.
Products for the recipe
- Shelled walnuts — 150 g for 4 servings: peeled walnuts.
Vostok Food’s own presentation: dry pasta for four servings has been added to the base sauce, milk has been increased for the desired thickness.
Source: Great Italian Chefs — Salsa di noci · Author's source; Vostok Food's own statement