Tuesday, February 16, 2010

Sometimes You Feel Like a Nut: Pasta Noci


I love nuts of every kind.

Some people say I am nuts, and I am ok with that.

Walnuts are super healthy, and have cholesterol lowering Omega 3 in them, did you know that?

I have been wanting to try this pesto type of pasta sauce for some time, and the only reason I chose it for last night was because I almost had nothing in the house.

I found a few recipes on different sites and changed it to my liking.
If you love nuts, like I do, then this is for you, and it's easy too!
It's kind of rich, as if there was cheese in the sauce, but there isn't.

Pasta Noci: (Pasta w/ Walnut Sauce)

1/3 cup of walnuts
1/3 cup of pine nuts
3 cloves garlic, minced
4 anchovies, chopped
dash of red pepper flakes
1/4 cup of olive oil
1/2 box of dried pasta
1/2 cup of pasta water
zest of a lemon
1/4 cup fresh chopped parsley

Bring a pot of salted water to a boil, and cook your pasta.

While your pasta is cooking, make the walnut sauce.
Pulse the nuts together in a food processor. They will be kind of wet from the oils released from the nuts.

In a heavy skillet, large enough to hold the pasta too, heat your olive oil and add the anchovies, garlic, red pepper flakes and nut mixture.

Cook on medium heat until nuts and garlic are fragrant. The anchovies will dissolve into the sauce. Don't leave them out, trust me.
After about 5 minutes, remove the sauce from the heat.

Drain the pasta and don't forget to save 1/2 cup of the starchy pasta water!

Add the pasta to the walnut sauce and mix together.
Add the reserved pasta water, lemon zest and fresh parsley to the pan and combine.

Serve immediately.



Proud Italian Cook said...

Where did you get that box of pasta? I love nut every kind of nut,it's my downfall! Did you toast them for this? I have a freezer full of nuts that I already toasted.

Anonymous said...

Stacey, love your blog! And I love the new Print Friendly button, but I'm having trouble with it and wondered if others are too...I get either blank pages printed out or nothing at all. Has anyone else had this issue?

Stacey Snacks said...

Anonymous: I had trouble this a.m. using the printer friendly button thru Internet Explorer, but was able to print it without a problem on Google Chrome.
Not sure why it wouldn't print on explorer, but I will look into it.
Thanks for letting me know.

Ciao Chow Linda said...

Orecchiete are one of my favorite pasta shapes and I love a walnut sauce with pasta. Never tried it with anchovies, but I'll bet it tastes delicious with that extra zing. Enjoying the new snow that's falling today?

Joanne said...

A creamy walnut sauce sounds delicious. I know some vegans also make a sauce like this out of cashews. I've been meaning to but haven't gotten around to it. Definitely going to give it a shot!

noble pig said...

A creamy walnut anything is right up my alley, beautiful.

The Japanese Redneck said...

That looks and sounds amazing. I luv me some walnuts!

T.W. Barritt at Culinary Types said...

I used to make a walnut sauce for pasta, but haven't done it in a long time. Your post reminds me it was always quite tasty and I should give it another try.

Maria said...

I am loving that sauce!

kat said...

What an interesting sauce!

citronetvanille said...

That pasta looked like melting in the walnut sauce, hmmm

A Feast for the Eyes said...

I LOVE this recipe. I hoard pasta. I can't stop myself. I buy them, if they're unusual or on sale. I've always wanted to try this type of sauce. I freeze nuts by the 5 pound bag! Love 'em! This looks super easy, and it's definitely on my week night must try menu. Looks super easy and deelish!

Lori Lynn said...

I cannot wait to try this. Need my omega-3s!

we are never full said...

i like how different your recipe is from our salsa di noci. really love the addition of the anchovy. and the blend of pinenuts - may even out the walnut taste a bit.

can i make a suggestion? some people think the walnut can be too harsh tasting - sometimes it's just b/c of that weird papery outer layer that sometimes stays on. if you boil the nuts really quickly (like a minute), it removes a bit of that harsh taste. totally not necessary but just a suggestion for those who feel that way about the mighty walnut!

mandy said...

Stacey- love your blog! I made this walnut sauce with spaghetti for dinner tonight. Loved it- thanks for the recipe.