This is one of my all time favorite pasta dishes. The original recipe came from some Swedish magazine I have long lost, but I’ve made it with a hundred variations. The sauce is just amazing; nutty, and cheesy, and round, and it goes great with so many toppings.
For dinner parties, I serve the pasta with just the sauce, and a myriad of toppings that guests can pick and choose from. It’s fun and usually a crowd pleaser.
Walnut Pasta with Prosciutto
Total Time 15 min
My favorite nutty pasta with walnuts sauce and prosciutto.
- 1 k (2 1/5 lb) pasta of your choice
- 200 g (7 oz) prosciutto
- a handful of parsley, chopped
- two handfuls of rocket
- good quality parmesan, for shaving
- a few walnuts, crushed
for the sauce
- 200 g (7 oz) walnuts
- 30 g (1 oz) good quality parmesan cheese, grated
- 1 clove of garlic, crushed
- 1/2 cup milk
- a thick slice of white bread, crusts removed
- 1/3 cup extra-virgin olive oil
- salt and freshly grated black pepper
- Cook the pasta according to the instructions on the package. Save a cup of the pasta water.
- Meanwhile, make the sauce.
- Toast all your walnuts in a dry pan over medium heat, until they’re fragrant. Set a few aside for serving.
- Pour the milk over the bread in your food processor, and let soak for a few minutes.
- Add all of the ingredients for the sauce, except oil, salt, and pepper, to the food processor. Pulse until smooth. With the machine running, slowly add olive oil until you have a thick, creamy sauce to your liking. You may not need all of the oil.
- Season with salt and pepper.
- To serve, stir together the pasta and the sauce, adding some of the pasta water if the sauce seems too thick.
- Top with parsley, crushed walnuts, rocket, slices of prosciutto, and some shaved parmesan.
- I’ve made tons of versions of this pasta. Using the same sauce, minus these toppings, it pairs great with sundried tomatoes, grilled asparagus, cherry tomatoes, salami, and various other cold cuts.