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Salsa di Noci Vegetarian Pasta

March 24, 2019

Just had to share this yumminess with everyone! Hope you like it as much as we did. This time I used a Salsa di Noci (Walnut Sauce) that I bought on our recent trip to Piedmont, Italy, but it's actually super easy to make as well if you have a good food processor. 

Scroll down for the recipe. Buon Appettito!!



Recipe for Jessica's Vegetable Pasta with Salsa di Noci- Serves 4




1 1/2 lbs of Pasta

2 Red Bell Peppers (cut into bite sized pieces}

3 Zucchinis (cut into bite sized pieces)

1/2  Sweet Onion (cut into chunks)

2 1/2 cups Walnut halves (shelled)

2 slices of soft white bread

Milk or Unsweetened Plant Milk (I use plant)

Lots of good EVO (extra virgin olive oil)

Fresh garlic (optional-I'm sensitive to it)

Salt & Pepper to taste

1/2 cup chopped Italian Parsely

Parmesan Cheese or Vegan Parmesan


Place cut up veggies on a roasting pan and roast in oven (390 degrees) for approx 30-40 min. You want the veggies to be well browned.


Meanwhile, bring a large pot with salted water to boil.


While the water is heating up, place 2 cups of walnuts in your food processor, along with garlic (if you like), about 1/2 cup EVO and the 2 sclices of bread that you soaked in the milk or plant milk. Also, add some salt and pepper.

Begin to blend mixture in the food processor and keep drizzling in the EVO until yu have a really nice and creamy sauce. You may also add a little more of the milk or plant milk...up to you.


Take the remaining !/2 cup of walnuts, place in a baggie and crush them until it's a finer powdery mixture with some little pieces left. (I have this terrifying meat pounder that used to be my Nonna's in Genova, but the poor pounder hasn't seen meat in a decade, lol.)

Place thie crushed walnuts in a small bowl, add salt, pepper, chopped parsely, and some Parmesan cheese or vegan alternative, mix by hand. This is your pasta topping and it's SO yummy!!


Cook your pasta al'dente and keep about 1/2 cup of the hot water to the side before draining the pasta. DO NOT RINSE YOUR PASTA!! Just a quick toss in the colander and then right back into the pot!


Now it's show time


Keep the drained pasta in the pot it cooked in, and add your walnut sauce, roasted veggies, a splash of the hot cooking water that you set aside and a little salt & pepper, mix thouroughly...you might have to add a splash or 2 more of that hot water mixture (depending on the consistency of the sauce...you want it thick and creamy, not watery).


Plate your pasta, then sprinkle a generous amount of the walnut topping you made!!










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