Salsa di Noci

A rich and creamy traditional salsa di noci Italian pasta sauce made with walnuts, cream, Pecorino Romano cheese, and fresh herbs. Toss with your favorite pasta.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 1066 Calories

Ingredients

• 1 teaspoon chopped fresh thyme
• sea salt to taste
• freshly ground black pepper to taste
• 2 cloves garlic, peeled
• 3 cups water, or as needed
• 1 teaspoon chopped fresh marjoram
• 1 pinch sea salt
• 1 teaspoon chopped fresh oregano
• 1 (16 ounce) box dry fettuccine pasta
• 1 cup finely grated Pecorino Romano cheese
• 0.75 cup heavy cream
• 0.5 cup extra-virgin olive oil
• 1.5 cups walnuts
• 0.5 bunch fresh chives, finely chopped

Recipe Instructions

Step 1

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.

Step 2

Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.

Step 3

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.

Step 4

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Step 5

Toss walnut sauce with pasta. Garnish with fresh chives.