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.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 330
  • Fat: 11.2g
  • Saturated fat: 2.4g
  • Protein: 12.7g
  • Carbohydrate: 46.2g
  • Fiber: 2.7g
  • Cholesterol: 9mg
  • Iron: 2.3mg
  • Sodium: 384mg
  • Calcium: 129mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Cook pasta according to package directions, omitting salt and fat.
  3. 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. 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.
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