Walnut Sauce

Agnolotti alle Noci

This sauce is almost identical to that for corzetti, but for the omission of garlic and the extra water. The lack of garlic is my preference, but if you do make too much of the raw sauce used for corzetti, you can always slacken it for use here.


  • 550 g, or 1/4 recipe agnolotti
  • Walnut Sauce
  • 100 g shelled walnuts
  • 60 g bread (weighed without its crust)
  • 4 tablespoons milk
  • 1 tablespoon picked oregano leaves, or 5 sage leaves
  • 80 g grated Parmesan
  • 300 ml water
  • 150 ml extra virgin olive oil
  • grated Parmesan, to serve


Only if they look dark and slightly bitter, soak the walnuts in boiling water for 15 minutes, then drain and pick off any extraneous bits of dark skin. Soak the bread in the milk, then combine with the nuts, oregano or sage and Parmesan in a food processor. Here you can choose to leave a little texture, or to grind the mixture finely. Both options have their advantages; I lean towards a finely textured, creamy sauce.

Add the oil and then, gradually, 300 ml water. Season with salt and pepper.

When you put your pasta on, heat the sauce in a wide pan. It will do an amazing thing: the greenish hue from the herb will turn purple, from the walnut skins. Drain the pasta al dente, and toss into the sauce. Cook until well coated, and serve with grated Parmesan.