salsa di noci

Ingredients

• Servings: 4
• 3 cups water, or as needed
• 1 1/2 cups walnuts
• 2 cloves garlic, peeled
• 1 pinch sea salt
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 1/2 cup extra-virgin olive oil
• 3/4 cup heavy cream
• 1 cup finely grated pecorino romano cheese
• freshly ground black pepper to taste
• sea salt to taste
• 1 (16 ounce) box dry fettuccine pasta
• 1/2 bunch fresh chives, finely chopped

Recipe

Preparation Time: 10 mins Cook Time: 15 mins Ready Time: 25 mins


• 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 1 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, 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 the 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.