This pasta with walnut sauce is a traditional dish from Liguria in north-western Italy. Although not as famous as corzetti pesto (basil with pesto), walnut sauce is another delicious Ligurian pesto variety. It's so easy to do! Trofie con Salsa di Noci alla Genovese is the Italian name for this classic cuisine from Liguria, which is located in the northwestern region of Italy. The dish consists of noodles topped with a walnut sauce. Walnut sauce is a delightful variation on the traditional Ligurian pesto, although it is not as well-known as the pesto made with basil that is made in Genoa. It really is that straightforward. A brief overview of the history of walnut sauce Which type of pasta pairs the best with walnut sauce? You are free to substitute any kind of pasta you like for the one called for in this walnut sauce recipe. However, if you wish to eat this dish in the traditional manner of the Ligurian region, the pasta that is most commonly used is pancotti, which is a variety of Genoese ravioli. The typical filling for these pastas is a combination of wild herbs and fresh cheese from the region. 
On the other hand, a lot of people like to make pancotti with ricotta and veggies like spinach, swiss chard, borscht, or endive in addition to the endive. Check out the recipe for my own pancetta if you're interested in giving it a shot. Corzetti, medieval pasta medallions, and trophies are two more types of pasta that are frequently paired with Ligurian walnut sauce. The latter is what I used to make this delicious pasta dish with walnut sauce. Trofie is yet another sort of ancient pasta that is common in Ligurian cuisine. Typically, this type of pasta is prepared at home and served with basil or various varieties of pesto. Truffles, both fresh and dried, are available for purchase throughout Italy. If you can't get Trofie, Strozzapreti, Casarecce, Cavatappi (Cellentani) or Gemelli are similar forms you can use. However, penne or spaghetti can also do the trick. It doesn't matter what kind of pasta you use; I'm confident that this walnut sauce will become a go-to dish in your kitchen. Delicious, creamy, good for you, and incredibly simple! what else do you want Ligurian recipe for pasta with a sauce made with walnuts Jacqueline de Bono Northern Italy's Ligurian region is known for its rich culinary heritage, and one of its signature dishes is this pasta with walnut sauce. Walnut sauce is another great Ligurian pesto, although it is not nearly as well-known as pesto Genovese, which is made with basil. It couldn't be simpler to prepare! 
Elements
- 7 ounces, or 200 grams, of peeled walnuts • 1 cup, or 200 milliliters, of milk • 2 medium slices of old country bread • 1 peeled garlic clove • 25 grams of pine nuts (1 ounce)
- 40 to 50 grams of grated Parmigiano Reggiano • 4-5 tablespoons of extra virgin olive oil (vegetarians should use vegan cheese because Parmigiano contains animal cheese)
- Fresh leaves of marjoram • Salt for the spaghetti and additional salt to taste • Freshly ground black pepper taste
- 360 grams (12 ounces) of Trofie pasta or another type of pasta of your choice. the instructions will apply to either.
Prepare the sauce with the walnuts.
- Place the walnuts that have been peeled in a pan, cover it with water, and bring it to a boil for three to four minutes. The walnuts should be drained and rinsed before having their skins removed with a cloth and then being dried with paper towels or clean tea towels (this step is optional).
- Tear the bread into pieces, then place them in a basin and pour milk over the top. After it has absorbed all of the liquid, pour out the milk and continue to handle it by hand. Avoid wasting the milk.
- Add the walnuts and garlic to a blender or food processor, then add the drained bread and pulse until smooth. Repeatedly stir the mixture until the walnuts are reduced to extremely small pieces. Add two cups of salt, Parmigiano cheese, and pine nuts to the dish. Pulse the sauce for approximately twenty seconds, or until it begins to become more spreadable.
- Maintain the pulsing motion while gradually adding the olive oil and the milk that has been extracted from the bread to produce a rich and creamy sauce. Refrigerate in a sealed container until ready to use, and then store in the freezer.
Complete and then serve
- Bring a large pot of water to a rolling boil for the pasta. After it has come to a boil, add the salt and bring it back to a boil. Cook the noodles until they reach an al dente consistency as directed on the package. The purchase that Trofie made at my shop took nine minutes.
- In a pot that is large enough to hold the pasta, combine the Ligurian walnut sauce with approximately a half cup of the cooking water from the pasta in advance of draining the pasta. Continue to stir the sauce until it reaches the desired consistency and becomes creamy. You could also set aside a cup of water in case the pasta with walnut sauce turns out to be on the dry side.
- After the pasta has been drained, add it to the sauce along with some fresh marjoram leaves, freshly ground black pepper, some chopped walnuts, and some grated parmigiano. Considerations Mix everything together thoroughly, and then serve at once.
For this recipe, you are free to use any sort of pasta you like. Although spaghetti is delicious, my preference is for short pasta. While some Italians prefer to use marjoram in their sauces, others prefer to leave it out. When I am making pasta with sauce, I usually wait until the very end to add it. Although some people do it, using cream rather than milk is not actually the traditional way to make this. Parmigiano should be replaced with vegan cheese for vegetarians and vegans because it contains cheese made from animals. In the beginning, Ligurian walnut sauce was a condiment that was ground up with a pestle and mortar like other kinds of pesto. These condiments have been present for hundreds of years, even before kitchen technologies such as food processors were invented. In point of fact, it most likely even predates the creation of basil pesto. 
The name "agliata bianca" or "agliata alle noci" that the Genovese originally gave to their walnut sauce has since been abandoned (walnut agliata). The origins of the garlic sauce known as agliiata can be traced back to ancient Rome. Garlic, olive oil, breadcrumbs, and vinegar are the components that go into its preparation. You are free to serve it with either meat or fish. It's interesting to note that traditionally, a sauce made with walnuts, bread, and garlic is also served with meat in the Balkans. Did you know? The scientific name for the walnut is Juglans Regia, which comes from the Latin word "Jovi Glans," which translates to "Jupiter's Oak." Walnuts are a fruit that date back to ancient times and have been prized ever since Roman times. Walnuts can be found in Italy. Walnuts are grown in abundance across the entirety of Italy, and trees bearing the fruit can be found dotting the landscape. I get my nuts from the several farms that are located in close proximity to my home. Walnuts have been consumed for a very long time in Italy. In point of fact, people have been harvesting walnuts and eating them in this region for something in the neighborhood of 9,000 years. Even some cities and villages have names such as Nogara, Noceto, and Nogare that come from the Italian term noci, which literally translates to walnut. These locations almost certainly gained their names from the continuous presence of this product over the course of hundreds of years. The Italians not only enjoy eating walnuts and incorporating them into sweets and savory dishes, but they also manufacture a delicious liqueur out of fresh walnuts that they name Nocino. Are you aware of it? How to make the walnut sauce that is traditional in Liguria. 
This pasta dish, which is served with a walnut sauce, is traditionally prepared using fresh walnuts. On the other hand, dried ones are an option as well. For the majority of the recipes, I boiled the walnuts with their shells on for a few minutes before peeling them. This reduces their bitterness and brings out their natural sweetness. Because of the time commitment involved, this isn't something that everyone undertakes. Nevertheless, in my opinion it is well worth it, with the exception of the case in which you are utilizing a sweet walnut type, such as the Lara kind described earlier. After you have prepared the walnuts, you need to let the bread sit in milk for a while so that it may absorb the flavor. The remaining portion of the sauce is prepared in the same manner as standard pesto. Simply pour the ingredients in the bowl of a food processor and pulse them until you achieve the desired consistency. While doing so, slowly add the olive oil. Before serving the pasta with the nut sauce, you will need to thin the sauce with some of the cooking water from the pasta. Put the noodles in a pan that is large enough to hold them. After that, add some of the water that was used to cook the pasta in order to make it creamier and more liquid. In the end, all that is left to do is include the cooked pasta, a little bit of fresh marjoram, some bits of walnuts, some ground black pepper, and some additional cheese. Combine, then dish out. Deliciously rich and velvety in texture! The walnut sauce that is traditionally served in Liguria can be made in advance and kept in the refrigerator in an airtight container. It takes 3-4 days.