Pasta con le Noci (Italian Walnut Sauce)

This salsa di noci recipe (also known as walnut sauce) hails from Liguria, often being prepared to dress gnocchi and pasta or simply served as a dip or spread. The rich, creamy flavour makes it perfect for colder weather and it can be made in minutes. In Genoa, walnut sauce is typically used to season pansotti (a traditional kind of ravioli filled with spontaneous herbs), but actually it is a sauce very good with any kind of pasta.

Pasta:
1 lb penne or tagliatelle pasta (450 g)
3 Tbsp. kosher salt

Noci:
6 oz walnuts
2 cloves garlic
2 slices white bread, crusts removed
milk, for soaking and to thin out the sauce
3 Tbsp. olive oil
sea salt

In a large pot of boiling salted water, cook the pasta until al dente (about 8 minutes).

Soak the bread (crusts removed) in milk. Use just enough milk to wet the bread but not drench it.

Place the bread in a food processor. Add the walnuts and garlic. Purée.

Add some salt and the 3 Tbsp. of olive oil to the mixture. Then add a little more milk. Purée again (the consistency should be creamy).

Pour the sauce over drained pasta and mix together.

Sprinkle some Parmesan cheese and toasted walnuts on top of the pasta. Serve immediately.