Walnut Sauce (Sugo Di Noci)
Recipe: #29427
April 26, 2018
Categories: Sauce, Savory Sauces, Side Dishes, Cheese, Parmesan, Walnut, Italian, Easter, Romantic Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"I made this many years ago to serve with pasta. I must admit to using shelled walnuts but I am posting this traditional recipe as written. I am not a fan of walnuts, but DH and the others loved it. This is enough to dress 350gr of pasta (12oz or 3/4 pound)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (137.6 g)
- Calories 584.1
- Total Fat - 57.2 g
- Saturated Fat - 17.2 g
- Cholesterol - 70 mg
- Sodium - 159.9 mg
- Total Carbohydrate - 8.4 g
- Dietary Fiber - 3.9 g
- Sugars - 0.8 g
- Protein - 17.1 g
- Calcium - 154.2 mg
- Iron - 1.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Shell the walnuts and toast the kernels in the oven (watch they do not burn), then remove the skins ( I use a clean tea towel and rub the skins off). Chop walnuts, pine nuts and garlic finely (or place in a blender or food processor).
Step 2
Melt the butter in a pan, and add the chopped nut mixture and cook on a medium heat until golden.
Step 3
Season with salt and pepper, remove from the heat and stir in the Parmesan cheese & pour over the cream and mix really well.
Step 4
This is ready to serve over cooked pasta.
Tips
No special items needed.
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