Walnut spaghetti

Difficulty: low
Cooking time: 15 minutes
Preparation time: 10 minutes
Serves: 4

Walnut spaghetti is original and easy to prepare.
This dish is extremely simple – just cook your spaghetti as normal!
The walnuts can be prepared in two ways: for a more delicate flavour, use peeled walnuts, or if you prefer a stronger, more rustic flavour then just leave the skin on.
A delicious dish that’s sure to delight, ideal for a relaxed dinner with friends.


2 cloves garlic · 70 g walnuts · 4 tbsp extra virgin olive oil · 70 g breadcrumbs · salt and ground black pepper to taste · 100 g ricotta · 320 g spaghetti


Bring a pan of water to the boil and add the walnuts, boil for 5 minutes, then drain and dry the nuts before carefully removing the skin and chopping them in a mixer. If you prefer a stronger, more rustic flavour sauce then simply leave the skin on your walnuts.
Bring a large pan of water to the boil ready to cook your spaghetti. In a frying pan, brown the crushed or finely chopped garlic cloves in the extra virgin olive oil.
Add the breadcrumbs, the chopped walnuts and the ricotta to the pan and dilute with a little of the spaghetti cooking water. Season with salt to taste.


Boil the spaghetti until al dente and drain, setting aside a few ladlefuls of the cooking water.
In the meantime, finish cooking the walnut sauce, thinning it out with the spaghetti cooking water if necessary.
Once you have drained the spaghetti, toss it in the pan with the sauce: sprinkle with a little fresh ground black pepper and, if you like, a drizzle of olive oil.


Taken from Giallo Zafferano