Linguine with walnut sauce
Serves: 2
Prep time: 5 minsTotal time: 
Recipe photograph by Sam Folan
Linguine with walnut sauce
A simple and sublime pasta dish famous in the Liguria region of Italy. Leftover bread and walnuts are blended together to make a delicious creamy sauce that is perfect tossed with linguine
Serves: 2
Prep time: 5 minsTotal time: 
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Nutritional information (per serving)
Calories
699Kcal
Fat
34gr
Saturates
6gr
Carbs
73gr
Sugars
5gr
Fibre
6gr
Protein
22gr
Salt
0.4gr
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Angela Boggiano
Angela is a freelance food writer, stylist and recipe developer who has worked in the industry for over 20 years. Testament to her Italian roots, she is always planning one meal ahead and good food is at the forefront of her mind.
See more of Angela Boggiano’s recipes
Ingredients
- 180g dried linguine
- 40g white bread, crusts removed (rustic bread that’s slightly stale is best)
- 75ml milk (any kind)
- 60g walnuts
- 20g Parmesan or vegetarian alternative, finely grated, plus extra for serving
- 1 tbsp extra-virgin olive oil
- 1 small garlic clove, peeled
- 1-2 tbsp finely chopped flat-leaf parsley
Step by step
Get ahead
Make the sauce the day before and store in the fridge, covered.
- Bring a large pan of salted water to the boil and cook the pasta according to packet instructions.
- Tear the bread into small pieces and soak in the milk for 5 minutes. Tip the bread and milk into a food processor along with the walnuts, Parmesan, olive oil and garlic. Pulse until you have a coarse but creamy paste. Season well.
- Drain the pasta, reserving a small cup of the water, and return to the saucepan. Add the sauce and some reserved pasta water and toss everything together until well coated. Serve with extra Parmesan, parsley and a grinding of black pepper.
