A local chef in Cinque Terre prepared this salsa di noci (walnut sauce) dish for us using the herbs we'd picked only moments before. Fifteen years after trying the dish for the first time, we still make it at home often.
Ingredients
- water: 3 cups (or as needed)
- ½ cups walnuts: 1 piece
- garlic: 2 clove (peeled)
- pinch sea salt: 1 piece
- fresh marjoram: 1 tsp (chopped)
- fresh thyme: 1 tsp (chopped)
- fresh oregano: 1 tsp (chopped)
- extra-virgin olive oil: 0.5 cup
- heavy cream: 0.75 cup
- finely grated Pecorino Romano cheese: 1 cup
- black pepper: (to taste, freshly ground)
- sea salt: (to taste)
- dry fettuccine pasta: 1 box (16 ounce box)
- bunch fresh chives: 0.5 piece (chopped)
Metric Conversion
Stages of cooking
-
Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.
-
Combine garlic and pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.
-
Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese and whisk until combined. Season with black pepper and sea salt to taste.
-
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.
-
Toss walnut sauce with pasta. Garnish with fresh chives.
