Pasta with Cannellini Beans and Creamy Walnut Sauce
Salsa di Noci is a traditional Italian sauce from Liguria that’s creamy, nutty and rich—and even better it’s made from mostly pantry and fridge staples and comes together in a food processor in a snap, much like pesto does (traditionally it’s made with a mortar and pestle). I’ve tossed mine with macaroni for mac ‘n cheese vibes, but any noodle will do. Ligurian Nonna’s may balk, but I’ve added a touch of miso as it plays so well with the savory pecorino notes, and instead of whole milk I’ve used almond milk to reinforce the nuttiness of the sauce (you can of course use whole milk). White bread is traditional, I’ve used whole wheat (again, feel free to use what you’ve got on hand). The sauce is incredibly versatile—skip the pasta and place a grilled pork chop or a hearty fish like hake or cod on top of the sauce and beans for a delicious dinner party-worthy main.
Serves 4
INGREDIENTS
1 lb pasta
1 cup raw walnuts
1 clove garlic
1 slice whole wheat bread, torn into large pieces
½ cup almond milk
1 cup freshly grated pecorino, plus more for serving
3 tbsp extra virgin olive oil, plus more for finishing
1 tbsp white miso
1 15 oz can cannellini beans, drained and rinsed
¼ cup flat leaf parsley, finely chopped, plus leaves for garnish
Kosher salt and black pepper
METHOD
Cook pasta in well-salted water according to package instructions until 1 minute under al dente. Drain pasta and return to the pot, reserving 1 cup of pasta water.
While pasta is cooking, make the sauce. In a large dry pan with high sides, toast walnuts until fragrant, approximately 1-2 minutes and set aside.
In a food processor, add milk and bread. When bread is fully soaked—which will take only a few seconds—add walnuts, garlic, pecorino and miso and blend until creamy. With motor running, stream in olive oil and process until smooth—if needed, thin out with milk, adding only a tablespoon at a time. Season with salt and pepper.
Add sauce to the pasta along with pasta water, ¼ cup at a time, until sauce is smooth and glossy and thick. Fold in cannellini beans and flat leaf parsley and mix until well coated.
Transfer to serving bowls, finish with a glug of olive oil, garnish with flat leaf parsley and serve immediately with pecorino alongside.
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