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Ribbon pasta coated in creamy walnut sauce on a pale ceramic plate beside garlic and olive oil.

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Salsa di Noci with Pappardelle Pasta

Recipe by Lisa Marie Cimini

Wide ribbons of pappardelle tossed in a creamy, bread-free Italian walnut sauce with toasted walnuts, Parmesan, Pecorino, garlic, and extra-virgin olive oil.

  • Total Time25 minutes
  • Yield4–6 servings 1x

Ingredients

Units Scale

For the Salsa di Noci

  • 200 g walnuts
  • 35 g freshly grated Parmesan cheese
  • 35 g freshly grated Pecorino cheese
  • 1 small garlic clove, peeled
  • 40-50 g extra-virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1-2 tablespoons warm water, as needed

For the Pasta

  • 340 g dried pasta (pappardelle), or 450 g fresh pappardelle
  • Salt, for the pasta water
  • 240 ml (1 cup) reserved pasta cooking water, added as needed

To Serve (Optional)

  • Freshly grated Parmesan or Pecorino
  • Chopped Italian parsley
  • Freshly ground black pepper
  • A small drizzle of extra-virgin olive oil

Instructions

  1. Toast the walnuts. Bring a large pot of salted water to a boil while you prepare the sauce. Place the walnuts in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring frequently, until fragrant. Transfer to a plate and let cool.
  2. Blend the Salsa di Noci. Add the cooled walnuts, Parmesan, Pecorino, garlic, olive oil, salt, black pepper, and 1 tablespoon warm water to a food processor together. Blend until thick and creamy, stopping to scrape down the sides as needed. Add the remaining tablespoon of warm water if needed to help the sauce blend. Taste and adjust the seasoning.
  3. Cook the pappardelle. Cook the pasta in the boiling water according to the package directions until al dente. Before draining, reserve 240 ml (1 cup) of the pasta cooking water.
  4. Loosen the sauce. Spoon the Salsa di Noci into a large serving bowl. Stir in 60 ml (¼ cup) of the reserved pasta water to start, until the sauce becomes creamy and loose enough to toss.
  5. Toss off the heat. Add the hot drained pappardelle and toss gently. Add more reserved pasta water a little at a time until the sauce coats the ribbons evenly. You may not need all the water.
  6. Finish and serve. Taste and adjust the seasoning. Finish with extra Parmesan or Pecorino, parsley, black pepper, and a small drizzle of olive oil, if desired. Serve immediately while warm and creamy.

Notes

Pasta timing: Fresh and dried pappardelle cook at different rates. Follow the package directions and taste for doneness. The total time is approximate.

Texture: The sauce will thicken as it sits. Add the reserved pasta water gradually and bring the pasta straight to the table after tossing.

Make ahead: Prepare the walnut sauce separately and cook the pasta just before serving.

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Pasta
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://myweatheredtable.com/salsa-di-noci-pasta/