Walnut Sauce From Garlic Country
Submitted by Beautiful
Creamy walnut sauce with garlic, Parmesan, butter and olive oil tossed with egg tagliarini. A rustic Italian pasta ready in 30 minutes flat.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minStraight from the heart of garlic country, this walnut sauce clings to every strand of tagliarini like it was born to be there.
Walnuts get blitzed into a velvety paste with fresh garlic, butter, olive oil, and a generous handful of Parmesan. It’s nutty, garlicky, and impossibly rich without a drop of cream.
Think of it as pesto’s earthier, more indulgent cousin. Ready in about 30 minutes, this is the kind of weeknight dinner that feels like a special occasion.
Kitchen Tips
- Toast the walnuts lightly in a dry skillet before blending for a deeper, roasted flavor.
- Use the starchy pasta cooking water to thin the sauce. It helps everything emulsify and cling to the noodles.
- If you can’t find tagliarini, fettuccine or linguine work just as well.
- Go heavy on the garlic. This is garlic country, after all.
Ingredients
Directions
Cook tagliarini as directed for about 9 minutes or until al dente.
While tagliarini is cooking, mix walnut meats in blender with enough hot tagliarini water to make a paste.
Add garlic, butter, olive oil and Parmesan cheese; blend, adding enough hot water to form desired consistency.
Pour sauce over drained tagliarini; toss until well coated and serve hot.
Sprinkle on additional Parmesan cheese if desired.
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