Ingredients
Scale
For the Walnut Sauce:
- 1 cup walnuts, toasted
- 1 clove garlic, minced
- ½ cup Parmesan cheese, grated
- ½ cup heavy cream (or milk for a lighter version)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg (optional, for added depth)
- ¼ cup reserved pasta water (to adjust consistency)
For the Pasta:
- 12 ounces pasta (such as linguine, fettuccine, or tagliatelle)
- 1 tablespoon salt (for boiling pasta water)
- 2 tablespoons butter (optional, for extra richness)
Instructions
Cook the Pasta
- Boil Water: Bring a large pot of salted water to a rolling boil.
- Cook Pasta: Add the pasta and cook according to package instructions until al dente.
- Reserve Pasta Water: Before draining, save ¼ cup of the pasta water for adjusting the sauce.
- Drain and Set Aside: Drain the pasta and return it to the pot.
Prepare the Walnut Sauce
- Toast the Walnuts: In a dry pan over medium heat, toast the walnuts for 3–4 minutes until fragrant.
- Blend the Sauce: In a food processor or blender, combine the toasted walnuts, garlic, Parmesan, olive oil, heavy cream, salt, pepper, and nutmeg. Blend until smooth.
- Adjust Consistency: Add reserved pasta water little by little until the sauce reaches your desired creaminess.
Combine and Serve
- Mix with Pasta: Pour the walnut sauce over the drained pasta and toss to coat evenly.
- Add Butter (Optional): For extra richness, mix in 2 tablespoons of butter while tossing the pasta.
- Garnish and Serve: Top with extra Parmesan cheese, chopped walnuts, and a drizzle of olive oil.
- Prep Time: 10 min.
- Cook Time: 10 min.
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal