Linguine with Crema di Noci

Prep: 5 minutes; Cook: 20 minutes

Tossing in some chopped walnuts adds extra flavor and a nice crunch to this creamy dish.


4 servings (serving size: 1 cup)

Recipe from

Oxmoor House

Nutritional 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


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


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.

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.