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    Pappardelle with Ligurian Walnut Sauce

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    Pappardelle with Ligurian Walnut Sauce

    This sauce is a welcome change from pesto (and much more appropriate at this time of year) and just as easy to make. It's also great with chicken or winter crudités.

    • Vegetarian
    • Preparation time: 10 minutes plus soaking
    • Cooking time: 15 minutes
    • Total time: 25 minutes plus soaking 25 minutes

    Serves: 4


    • 25g coarse bread, such as pain rustica, crusts removed
    • 100g shelled walnuts
    • 1 clove garlic, sliced
    • 75ml olive oil
    • 142ml carton double cream
    • 50g Parmesan, grated
    • 300g pappardelle pasta
    • 20g pack flat leaf parsley


    1. Soak the bread in a little water for 10 minutes or so, then squeeze out the excess water. Put the bread into a mortar or a food processor with the walnuts and garlic and pound or blend to a purée. Stir in the olive oil, cream and Parmesan and season with salt and pepper. You should have a thick, creamy sauce.
    2. Cook the pappardelle in plenty of boiling salted water. Chop the parsley coarsely (leaves only; keep the stalks for stock). Mix 4 tbsp of the pasta cooking water with the sauce. Drain the pasta, toss with the sauce and the parsley and serve with extra Parmesan.

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    Drinks recommendation

    The creamy flavour and texture of walnuts works beautifully with a nutty, mature white burgundy.


    Average user rating

    5 stars