Walnut Pasta di Campania

Walnuts grow all over Italy. The best come from Campania and Liguria and are a great basis for a walnut pasta sauce.

Walnut Pasta di Campania 

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  • 2 cup shelled walnuts
  • 1 cup chopped parsley leaves only
  • ¼ cup butter room temperature
  • .75 cup good quality olive oil
  • 2 clove garlic minced
  • ½ cup grated parmesan cheese
  • ¼ cup heavy cream
  • salt and pepper
  • 1 pound dried pasta


In a dry skillet set over medium high heat toast the walnut for two or three minutes, stirring often. They should be slightly browned and fragrant. Let the cool for 5 minutes before proceeding.

Put the walnuts into a food processor with the parsley leaves and pulse until a fine texture is achieved.

Add the butter, and pulse a few more times to mix somewhat.

Turn the machine on again and gradually add the olive oil in a steady stream with the blade turning continuously. Once a thick and creamy fully emulsified mixture is achieved turn off the machine and adds the garlic, Parmesan, cream and a pinch each of salt and pepper. Pulse the mixture several more times to mix thoroughly.

Cook the pasta in a large pot of boiling water and salted water until al dente. Drain and toss the pasta with the walnut sauce. Serve immediately with additional cheese for sprinkling.