Walnut Sauce (Sugo Di Noci)

Prep Time
Cook Time
Ready In

"I made this many years ago to serve with pasta. I must admit to using shelled walnuts but I am posting this traditional recipe as written. I am not a fan of walnuts, but DH and the others loved it. This is enough to dress 350gr of pasta (12oz or 3/4 pound)"

Original recipe yields 4 servings


  • Serving Size: 1 (137.6 g)
  • Calories 584.1
  • Total Fat - 57.2 g
  • Saturated Fat - 17.2 g
  • Cholesterol - 70 mg
  • Sodium - 159.9 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 3.9 g
  • Sugars - 0.8 g
  • Protein - 17.1 g
  • Calcium - 154.2 mg
  • Iron - 1.8 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

Step 1

Shell the walnuts and toast the kernels in the oven (watch they do not burn), then remove the skins ( I use a clean tea towel and rub the skins off). Chop walnuts, pine nuts and garlic finely (or place in a blender or food processor).

Step 2

Melt the butter in a pan, and add the chopped nut mixture and cook on a medium heat until golden.

Step 3

Season with salt and pepper, remove from the heat and stir in the Parmesan cheese & pour over the cream and mix really well.

Step 4

This is ready to serve over cooked pasta.

Tips & Variations

No special items needed.