Pasta with Walnut Sauce

We Love Nick. What’s that? You have no idea who Nick is? That’s okay. I have a feeling you love him too, you just don’t know it yet. Nick is my cousin’s fiancée, and also our friend. Because we like him. So, well, you probably don’t know him. But let me tell you about him: he gave me this recipe. It was delicious. And deliciously easy. I think that’s all you need to know for now.

Do you know how awesome walnuts are? Um.. they’re like one of those superfoods people talk about a lot these days. They’re one of the most nutrient dense foods you can eat and they are really high in omega-3-fatty acids which, if you didn’t know, make you smarter. Fact. Or something like that. Anyways, this sauce is mostly walnuts which means this pasta is ridiculously healthy for you. Another win. Because it means you can eat giant servings of it for several days in a row and feel really good about yourself. And have an extra-large milkshake for dessert. It’s called balance, people.

So. Grab yourself a bag of walnuts (okay, I know they are kind of pricey. But you can get a three pound bag at costco and eat walnuts for the rest of forever. Just make sure you keep them in the freezer so they don’t go bad.) And let’s say a silent ‘thank you’ to Nick for this kick butt pasta sauce recipe. Thanks Nick!

ps. check this recipe out on the Magic Bullet Blog too!

Walnut Pasta Sauce (courtesy of Nick. and also his mother, whose recipe this really is. I think. I adapted it only slightly.)

So not only is this recipe ridiculously easy to make (like, blend and dump easy) and ridiculously healthy for you, but it is also vegetarian and could oh-so easily be made  gluten free. I’ll mention below what you can sub out to make it so!

Ingredients

  • 1 1/2 cups walnuts, toasted until deep golden brown (you can do this in a 375 degree oven or on top of a stove, tossing them often, just watch them carefully if you do it on the stove so you don’t burn them. But don’t skip the roasting step! it’s what brings out all the nutty flavor of the walnuts)
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tbsp butter
  • 2 tbsp olive oil
  • 1/2 cup half and half (you could use milk or cream or whatever you have. or even a non-dairy alternative.)
  • 1/2 cup fresh parsley
  • 1/4 cup grated Parmesan cheese
  • a large 1/4 tsp italian seasoning
  • 3 tsp fresh squeeze lemon juice
  • 1 lb linguine, fettuccine or other pasta; cooked and drained (if you use brown rice pasta, this recipe is gluten-free. Ta-da!)

These are the instructions as they were given to me: Blend first [11] ingredients. Dump onto pasta.

I’ll add that you should then mix it well and serve it with some wine. But that’s just me. 

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4 responses to “Pasta with Walnut Sauce

  1. Yummy, Erin. Will definetly make this. I use walnuts in my favorite salad also.That is whatever kind of greens, GOAT CHEESE, dried cherries or golden raisins or cranberries & homemade balsalmic vinegar & olive oil dressing, that has garlic & dry mustard, salt & pepper. What could be better??

    • Oh that sounds delicious! Most especially the goat cheese part.. mmm.. there is nothing better than a salad with goat cheese and nuts!

  2. Would sage work as a substitute for the parsley? Thats all I have and I need to use it up ;)

    • In all honesty, I actually have no idea. I don’t cook with sage that often. But I’m pretty sure it’s a much stronger flavor than parsley, which is pretty mild, so you’d probably want to use less of it. Let me know how it turns out though!!

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