Pasta with Walnut Pesto

Ingredients

• 1 packageorechiette
• 120 g (1 cup)shelled walnuts
• 1/4pine nuts
• 2garlic cloves
• 50 g (1/2 cup)grated Parmesan cheese
• 80 ml (1/3 cup)Nestlé® Carnation® evaporated milk
• to tastecoarse sea salt
• to tasteextra virgin olive oil
• 3 tablespoonsfresh curly parsley, chopped

Instructions

1. 1

   Cook the pasta

   Cook the orechiette until al dente, following the directions on the package.

2. 2

   Add pesto ingredients

   Put the walnuts, pine nuts, garlic, cheese, evaporated milk and salt in a food processor.

3. 3

   Add the oil

   Pulse the mixture, adding olive oil while the processor is running.

4. 4

   Blend to texture

   Continue processing until the pesto reaches the consistency you want.

5. 5

   Serve the pasta

   Serve the orechiette with the walnut pesto, shave Parmesan over the top and finish with chopped parsley.

What is salsa di noci?

Salsa di noci is an Italian walnut sauce, often served with pasta. This version blends walnuts and pine nuts with Parmesan, garlic and evaporated milk for a rich, creamy pesto without cooking the sauce.

Orechiette's small, scooped shape catches the pesto, while the quick method makes the dish practical for a speedy dinner.

Nutrition and macros by portion

The nutrition label shows one serving as written: 580 calories, 18g protein, 62g carbs, 30g fat.

The orechiette supplies most of the carbohydrates, while walnuts, pine nuts and olive oil account for much of the fat. Protein comes from the pasta, nuts and Parmesan; add a side of vegetables to round out the plate.

Choosing the ingredients

Walnuts: these give the sauce its mellow, nutty character. Use shelled walnuts so they can go straight into the food processor.

Evaporated milk: it helps bring the ground nuts and cheese together into a creamy sauce. Add the olive oil gradually so you can control the consistency.

Getting the pesto texture right

Pulsing: short pulses help you check how finely the nuts are breaking down. Keep processing until the pesto looks as smooth or textured as you prefer.

Olive oil: pour it in gradually while processing rather than all at once. The method leaves the amount to your taste, so stop when the sauce has the consistency you want.

Cooking orechiette al dente

Package timing: cook the pasta according to its packet directions, checking it towards the end so it stays firm rather than soft.

The final texture matters because the pasta needs enough bite to stand up to the substantial walnut sauce.

Finishing and serving

Parmesan: shave some over the plated pasta for a savoury finish. The chopped parsley adds a fresh note alongside the rich pesto.

Serve the dish as soon as the pasta is cooked and dressed. A simple green salad or steamed vegetables make easy accompaniments.

Keeping the meal balanced

The pasta supplies most of the carbohydrates, while walnuts, pine nuts and olive oil contribute much of the fat. Cheese, nuts and pasta also contribute protein.

For a more balanced plate, serve a generous portion of vegetables alongside the pasta.

Recipe notes & tips

• Have the pesto ingredients ready before the pasta finishes cooking, as the sauce blends quickly.
• Add the olive oil gradually so you can stop when the pesto reaches your preferred consistency.
• Check the pasta before the end of the packet's suggested cooking time to catch it at al dente.
• Taste the pesto before serving and adjust the coarse sea salt to your preference.
• Keep some Parmesan aside for shaving over the finished dish.

Variations

• Try another pasta: elbows or gnocchi can be served with the walnut pesto, as suggested in the recipe description.
• Use a different herb: swap the curly parsley for chopped basil for a different fresh finish.
• Add lemon: a little lemon zest can brighten the rich walnut sauce.
• Make it smoother: process the pesto for longer, checking the texture as you go.
• Make it more textured: pulse briefly and stop while small pieces of walnut remain.

Common mistakes to avoid

• Overcooking the pasta: follow the packet directions and check it towards the end so it stays al dente.
• Adding the oil all at once: pour it in gradually while processing to control the pesto consistency.
• Processing without checking: pause to assess the texture and stop when it suits you.
• Adding too much salt early: season to taste, bearing in mind that Parmesan is already savoury.
• Serving without tasting: check the sauce before plating and adjust the salt if needed.

How to store

Refrigerate leftover pasta and pesto in an airtight container and use within 3 days. Reheat gently in a pan or microwave, adding a small splash of water if the sauce has thickened.

Frequently asked questions