November 30, 2012, Posted by admin in Food & Groceries, Genova, Grains, Pasta & Side Dishes, Liguria, Pasta & Side Dishes, Primi piatti, Recipe

Walnut sauce for pasta in less than 10 minutes

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Easy walnut sauce for pasta

Pansotti al preboggion
When the first walnuts of the year arrive, the noci verdi are sold as something special – much like the first green almonds. Yet they don’t have a lot of taste and the fleshy membrane grows black and mouldy, if you don’t use them immediately. For this recipe I stick to the characteristic, older walnuts that have been dried properly, and mostly I don’t bother to rub off the skin even though it does give the sauce a rather dull brown colour.

In Liguria, walnut sauce for pasta is mostly served in a cheesy dairy version a bit like besciamella. Not my favourite. This is a pure nutty version, a bit like a salad dressing with a nice crunchy texture.

Ingredients

100 g walnuts
1 tbsp fresh white bread crumbs
1 clove of garlic
Fresh oregano
Olive oil, salt, pepper

Preparation

Roast the walnuts in the oven and rub off the brown skin
Blend, chop or pestle all the ingredients finely into a thick sauce
Serve with good, fresh ravioli like these Ligurian pansotti (that can be bought ready made)

Other easy pasta sauces

Pasta with tomato pesto

Pasta in carrot cream

Pasta with squash and saffron

Spaghetti with lemon sauce

Spaghetti with sweet pepper sauce