Salsa di Noci Recipe

Recipesfull introduces to you: Pasta and Noodle Recipes. (Salsa di Noci Recipe). A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.

Brief

Prep 10 mins

Cook: 15 mins

Total: 25 mins

Servings: 4

Yield: 4 servings

Salsa di Noci Recipe

Ingredients

3 cups water

or as needed

1 ½ cups walnuts

2 cloves garlic

peeled

1 pinch sea salt

1 teaspoon chopped fresh marjoram

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh oregano

½ cup extra-virgin olive oil

¾ cup heavy cream

1 cup finely grated Pecorino Romano cheese

freshly ground black pepper to taste

sea salt to taste

1 (16 ounce) box dry fettuccine pasta

½ bunch fresh chives

finely chopped

Asian-Inspired Vegetable Noodle Bowl

Dinner

Directions

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 1 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 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 the 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.

Nutritional Information

Salsa di Noci Recipe

Servings Per Recipe:4

Calories: 1065.9

% Daily Value *

Protein: 22.3g 45%

Carbohydrates: 90.4g 29%

Dietary Fiber: 6.8g 27%

Sugars: 5.1g

Fat: 71.7g 110%

Saturated Fat: 17.1g 85%

Cholesterol: 61.1mg 20%

Vitamin A Iu: 1296.8IU 26%

Niacin Equivalents: 8.7mg 67%

Vitamin B6: 0.4mg 25%

Vitamin C: 10.2mg 17%

Folate: 278.6mcg 70%

Calcium: 115.2mg 12%

Iron: 6.6mg 37%

Magnesium: 127.6mg 46%

Potassium: 469.4mg 13%

Sodium: 189.7mg 8%

Thiamin: 0.2mg 15%

Calories From Fat: 645.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.