Walnut Sauce for Pansotti
A silky Ligurian walnut cream sauce made with toasted nuts, garlic, and Parmigiano. Ready in 10 minutes and pairs perfectly with filled pasta.
- Total time
- 10 min
- Servings
- 4
- Calories
- 485
- Protein
- 14g
elegantsimpleitalianvegetarianvegetariansmoothcreamyweeknight
Ingredients
- 1.5 cups walnuts, toasted
- 1 whole garlic clove
- ½ cup Parmigiano-Reggiano, grated
- ½ cup heavy cream
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Pulse walnuts and garlic in a food processor until the mixture resembles coarse crumbs.
- 2
Add Parmigiano, cream, and olive oil. Pulse until the sauce is smooth and creamy, ~30 seconds.
- 3
Taste and season with salt and pepper. Thin with a splash of pasta water if needed.
- 4
Toss with warm pansotti or pasta and serve immediately.
Tools you’ll need
- food processor
- rubber spatula
- measuring cups
- large serving bowl
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