Spaghetti With Walnut Sauce

January 9, 2018
Created by Harmons
11-14 minutes
Serves 4
  • Salt
  • 1 lb whole wheat pasta
  • 1 cup walnut pieces
  • 3 Tbsp plain breadcrumbs
  • 3 Tbsp olive oil
  • 3 Tbsp Italian flat-leaf parsley
  • 1 clove garlic
  • 1/4 cup butter, at room temperature
  • 2 Tbsp heavy cream
  • Salt and freshly ground pepper
  • Freshly ground Parmagiano-Reggiano

Bring a large pot of heavily salted water to a boil over high heat. Add spaghetti and cook, stirring occasionally, until al dente, 10-12 minutes.

Bring a saucepan of water to a boil over high heat. Add walnuts and blanch, 1-2 minutes. Drain in a fine-mesh sieve. Slip off skins and dry nuts on paper towels. Coarsely chop and set aside 1/4 cup nuts.

In a food processor, add remaining 3/4 cup walnuts, breadcrumbs, oil, parsley and garlic. Process until a paste forms. Transfer to a large bowl. Add butter and cream, season with salt and pepper and stir until mixture is combined.

Reserve 1 cup pasta cooking water. Drain pasta in a colander and transfer to large bowl. Toss pasta in sauce. Serve with grated cheese.