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Linguine with Crema di Noci

Yield 4 servings (serving size: 1 cup)
Prep: 5 minutes; Cook: 20 minutes Tossing in some chopped walnuts adds extra flavor and a nice crunch to this creamy dish.


  • 8 ounces uncooked linguine
  • 1/2 cup walnut halves
  • 1/2 teaspoon salt
  • 2 garlic cloves, peeled and halved
  • 1/2 cup 2% reduced-fat milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated fresh Romano cheese

Nutrition Information

  • calories 330
  • fat 11.2 g
  • satfat 2.4 g
  • protein 12.7 g
  • carbohydrate 46.2 g
  • fiber 2.7 g
  • cholesterol 9 mg
  • iron 2.3 mg
  • sodium 384 mg
  • calcium 129 mg

How to Make It

  1. Preheat oven to 350°.

  2. Cook pasta according to package directions, omitting salt and fat.

  3. While pasta cooks, place walnuts in a single layer on a baking sheet. Bake at 350° for 8 minutes or until toasted. Place 1/3 cup hot walnuts, salt, and garlic in a food processor; process until nuts are finely ground. Microwave milk at HIGH 1 minute or until hot. Add hot milk to food processor; process until smooth. Chop remaining walnuts.

  4. Drain pasta, reserving 1/4 cup pasta water. Combine pasta, walnut cream, chopped walnuts, and pepper in a bowl; toss to coat. If necessary, add reserved pasta water, 1 tablespoon at a time, to thin walnut cream. Sprinkle with Romano cheese. Serve immediately.

  5. Crema di noci (KREH-mah dee NOH-chee) means "cream of walnut." Toasted walnuts are puréed into butter as a base for this pasta sauce.

Oxmoor House Healthy Eating Collection