Spaghetti with walnut sauce
| Difficulty | Easy |
| Tempo di preparazione | 30 min |
High Quality Fresh Whole Milk
Description
Walnuts are a real asset in the kitchen because they lend themselves to a wide variety of preparations , from appetizers to desserts. Depending on the ingredients they’re cooked with, they can have a more or less sweet flavor, as in this recipe, where removing the outer skin from the walnut creates a more delicate flavor.
All you have to do is keep reading to discover all the simple steps to cook a delicious first course !
Ingredients
to recalculate the ingredient amounts
| High Quality Fresh Milk | High Quality Fresh Milk | 200 ml |
|---|---|---|
| Spaghetti | Spaghetti | 200 ml |
| Walnuts | Walnuts | 150 g |
| Shelled pine nuts | Shelled pine nuts | 50 g |
| Bread | Bread | 50 g |
| Garlic | Garlic | 1 |
| Arborea Gran Campidano | Arborea Gran Campidano | 50 g |
| Extra virgin olive oil | Extra virgin olive oil | 80 ml |
| Pepper | Pepper | q.b. |
| Salt | Salt | q.b. |
Instructions
- 1 First, shell the walnuts and blanch them for a few minutes to make it easier to remove their outer skins. Then, place them in a blender and add the shelled pine nuts. In a bowl, soak the bread in milk, reserving a cup.
- 2 Once the bread has softened, squeeze it well and add it to a blender along with the garlic, Gran Campidano, and a pinch of salt and pepper. Begin blending and gradually add the extra virgin olive oil.
- 3 Once you've obtained a smooth sauce, you can make it creamier with the reserved milk. You can store this sauce in the refrigerator for 4-5 days. For a longer shelf life, add the milk only when you're ready to use it. Boil the spaghetti in salted water. Toss the spaghetti with your walnut sauce and serve.
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