Spaghetti with nuts

Spaghetti with nuts


320 g spaghetti
20 g pine nuts
30 g soft inside of bread
Black pepper to taste
160 g nuts
20 g grated Parmesan cheese
Majoram to taste
1 clove of garlic
160 g whole milk
Salt to taste
3 tbsp Extra Virgin Olive Oil
2 tbsp Walnut Oil

Recommended with:

Walnut Oil


At first, parboil nuts in boiling water for five minutes. In the meantime, in a bowl impregnate the soft inside of bread with whole milk. Drain nuts and rub with a rag until to remove pellicle, and set aside. Drain also the soft inside of bread removing the excess milk.

Cook the spaghetti in plenty of salted boiling water and drain when still very “al dente” (a little hard inside).

In a mixer, pour nuts, the soft inside of bread, a few tabelspoon of milk (used for mollify bread), pine nuts, garlic peeled, maggiorana and grated parmesan cheese. Pour a drizzle of extra virgin olive oil and walnut oil and mix well until obtain an homogeneous cream. Add salt and pepper to taste and mix well.

Pour walnut paste in a pan adding a spoonful of cooking water and mix well. Finally pour the spaghetti in it and combine well. Serve immediately.

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