Salsa di Noci or walnut sauce is a very simple but delicious recipe that can make a full meal in under 30 minutes.  This Ligurian walnut sauce is such a simple dish that goes so well on many different types of pasta.  I recommend spaghetti or linguine but really any type of pasta works.

Plated Walnut Sauce Pasta.


This Italian walnut sauce can also be used on gnocchi or ravioli.  In Italy it is often served over pansotti which are ravioli filled with green bitter herbs.  Like making homemade ravioli?  Spinach, kale, endive or other greens and cheese such as Parmigiano Reggiano or pecorino  would be a nice filling.

Salsa di noci is really quite versatile.  The recipe I will provide can of course be modified to your exact liking.

My recipe is based off the one from the book A Thousand Days In Venice by Marlena De Blasi.  My wife read it about 15 years ago and had to make it.  It’s since been a recipe that we reach for when we want something quick and easy, especially during the week.

Recipe ingredients

  • Walnuts. Roasting the nuts can add a different flavor – for this recipe just regular shelled walnuts are used.
  • Moscato. This sweet white wine works great here as it complements the flavors but you can use a dry white wine if you prefer.
  • Cream. I prefer heavy cream but you can also use milk.
Walnut sauce mixed with pasta in pan.

How to make it

Walnut sauce pasta process shot collage group number one.
  1. The first step is to boil pasta “al dente” in salted water (2 Tbsp kosher salt per gallon) and reserve 1 cup of pasta water.
  2. Grate the Parmigiano Reggiano cheese – the walnut pesto sauce calls for 1/4 cup but grate more for serving at the table.
  3. Chop fresh parsley and set aside.
  4. Place 2 cups walnuts, 1/4 moscato, 1/4 cup cream, 1/4 cup parmigiano reggiano, 1 clove garlic, 1 tsp salt, 1/4 tsp black pepper and 1/4 cup extra virgin olive oil into blender.  Blend until smooth.  Add some water and more extra virgin olive oil to thin if it won’t blend.
Walnut sauce pasta process shot collage group number two.
  1. Place the walnut pesto in a bowl and taste it.  Adjust salt/pepper to your liking.  The sauce will be quite thick at this point.
  2. Picture of reserved pasta water – This will be a familiar picture if you have read any of my recipes.  Pasta water is added insurance and is used in almost all pasta recipes to finish correctly.
  3. Place the pasta in a clean pan and turn heat to medium and add a couple Tablespoons of pasta water.
  4. Add the salsa di noci to the pasta and stir it all together.  Cook for 1-2 minutes stirring and mixing to coat the pasta well.   If too thick, add some more pasta water to achieve the perfect consistency.  Remove from heat and give it a taste.  Add more salt or pepper if necessary.  Finally add the optional parsley if you like.
Walnut sauce pasta in the pan.

Recipe tip

Any time you take sauce and put it on a pound of pasta, seasoning adjustments will be required.  The sauce no doubt tastes perfect after being blended and is so flavorful.  But, when that flavorful sauce is added to a pound of pasta the dish can be a little bland.

To combat this, always salt the pasta water.  Two Tablespoons of kosher salt per gallon of water should be used when boiling any pasta.  Even after doing this the walnut pesto on top of the pasta might need some more salt, pepper and/or cheese adjustments.  Just taste it right at the end when it’s all combined, and make those final adjustments.  Easy as that!

Walnut sauce plated overhead shot.

More great pasta recipes

If you enjoy creamy and comforting pastas, give these a try!

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Walnut Sauce Pasta

5 from 1 vote
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4
Easy walnut sauce or pesto that is so delicious tossed over your choice of pasta.

Ingredients 

  • 1 pound pasta
  • 2 cups shelled walnuts
  • 1/4 cup Moscato white wine
  • 1/4 cup heavy cream
  • 1/4 cup extra virgin olive oil
  • 1 clove garlic
  • 1/4 cup Parmigiano Reggiano
  • 1 cup pasta water
  • 1/4 cup tap water
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/8 cup parsley

Instructions 

  • Cook pasta in salted water to “al dente” or 1 minute less than package instructions.  Reserve 1 cup of pasta water.
  • Blend 2 cups walnuts, 1/4 cup Moscato, 1/4 cup cream, 1/4 cup cheese, 1 clove garlic, 1 tsp salt, 1/4 tsp black pepper and 1/4 cup extra virgin olive oil.  If too thick add a little bit more oil and/or Tablespoons of water.  Use just enough to allow the sauce to be blended smooth.
  • Place 2 ounces of pasta water and the pasta in a clean pan and turn heat to medium.  Add the walnut sauce and stir to coat well.  If too thick add a little bit more pasta water at a time to achieve a perfect consistency. Cook for 1-2 minutes. 
  • Remove from heat and taste test.  Adjust salt, pepper, and/or cheese.  Add the parsley, stir and serve.  Serve with more Parmigiano Reggiano and black pepper.  Enjoy!

Notes

  • Taste test and adjust salt after combining with pasta.  
  • Make sure to reserve plenty of pasta water as the pasta can dry out in minutes after being tossed.  Pasta water is a great insurance policy!
  • Definitely serve with more Parmigiano Reggiano.
  • The sauce can be kept for up to 5 days in the refrigerator.  

Nutrition

Calories: 884kcal | Carbohydrates: 69g | Protein: 30g | Fat: 56.8g | Cholesterol: 98mg | Sodium: 174mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 1 vote (1 rating without comment)

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4 Comments

  1. Farah says:

    This looks incredible! So hearty and perfect for this weather. Any idea if I could sub the white wine with something else

    1. James says:

      Thanks very much! Yes, the wine can just be omitted. You might need to add a little bit more oil and a touch of water to blend it smooth.

    2. Vee says:

      I was out of white wine so I added some rice wine vinegar. Also, finished the dish with a fresh squeeze of lemon which definitely elevated the dish.

      1. Jim says:

        Hi Vee, thanks for the comment and happy you enjoyed.