Pasta alle Noci

🛒 Ingredients

• Spaghetti 80 g · 280 kcal
• Walnut halves 30 g · 195 kcal
• Garlic clove 5 g · 7 kcal
• Fresh Marjoram leaves 2 g · 1 kcal
• Parmigiano Reggiano cheese 10 g · 39 kcal
• Extra Virgin Olive Oil 15 g · 135 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil for the pasta.
2. In a food processor, combine the walnut halves, garlic clove, fresh marjoram leaves, and half of the Parmigiano Reggiano cheese (if using).
3. Pulse until a coarse paste forms, then slowly drizzle in the extra virgin olive oil while blending until smooth and creamy.
4. Cook the spaghetti according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
5. Add the drained spaghetti to a large pan or directly to the food processor with the walnut sauce. Add a tablespoon or two of reserved pasta water as needed to create a creamy sauce that coats the pasta beautifully.
6. Serve immediately, garnished with a sprinkle of fresh marjoram leaves and extra Parmigiano Reggiano, if desired.