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Walnut Sauce Pasta

Easy walnut sauce or pesto that is so delicious tossed over your choice of pasta.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 884kcal
Author James


  • 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


  • 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!


  • 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.  


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