Name: Agnolotti: Walnut Sauce (Agnolotti alle Noci)
Yield: Serves 4
Cuisine: Italian
Ingredients: 60 g bread (weighed without its crust); 100 g shelled walnuts; Walnut Sauce; 550 g, or 1/4 recipe agnolotti; 300 ml water; 80 g grated Parmesan; 1 tablespoon picked oregano leaves, or 5 sage leaves; 4 tablespoons milk; 150 ml extra virgin olive oil; grated Parmesan, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Geometry of Pasta

By Caz Hildebrand and Jacob Kenedy

Published 2010

About

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.

Ingredients

550 g, or 1/4 recipe agnolotti
Walnut Sauce
100 g shelled walnuts

Method

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