📝 About This Recipe
This dish is a sophisticated nod to the ancient culinary traditions of Northern Italy, where nutty spelt flour meets the velvety richness of a traditional 'Salsa di Noci'. The earthiness of the high-protein spelt pasta provides a robust backbone for the delicate, creamy walnut sauce, elevated by a hint of garlic and fresh marjoram. It is a masterclass in plant-based textures, offering a deeply satisfying, protein-rich meal that feels both humble and luxurious.
🥗 Ingredients
The Pasta
- 14 ounces Spelt Linguine or Tagliatelle (high-quality whole grain spelt pasta)
- 2 tablespoons Sea salt (for the pasta water)
The Walnut Sauce
- 2 cups Shelled Walnuts (halves or pieces, preferably soaked in warm water for 15 minutes)
- 1 Garlic clove (small, germ removed for a milder flavor)
- 1 slice Sourdough bread (crust removed, torn into small pieces)
- 1/2 cup Unsweetened Cashew Milk or Oat Milk (to soak the bread and thin the sauce)
- 1/4 cup Extra Virgin Olive Oil (cold-pressed, high quality)
- 2 tablespoons Nutritional Yeast (for a savory, cheesy depth)
- 1 teaspoon Fresh Marjoram leaves (or fresh thyme if unavailable)
- 1/2 teaspoon Black pepper (freshly cracked)
For Garnish and Texture
- 1/4 cup Reserved Walnuts (toasted and roughly chopped)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon zest (from half a lemon)
👨🍳 Instructions
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1
Begin by soaking your walnuts in warm water for about 15 minutes. This softens the skins and reduces any bitterness, resulting in a much creamier sauce.
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2
In a small bowl, combine the torn sourdough bread and the plant-based milk. Let it sit for 5-10 minutes until the bread has fully absorbed the liquid and become a soft paste.
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3
Bring a large pot of water (at least 4-5 quarts) to a rolling boil. Once boiling, add the sea salt. Spelt pasta absorbs salt beautifully, so don't be shy.
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4
While the water heats, drain the walnuts and place them into a food processor or high-speed blender. Add the soaked bread (and any remaining milk), garlic, nutritional yeast, and marjoram.
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5
Pulse the mixture until it forms a thick, coarse paste. With the motor running on low, slowly drizzle in the extra virgin olive oil until the sauce is emulsified and pale.
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6
Add the spelt pasta to the boiling water. Cook according to package instructions, but start checking 2 minutes early; spelt pasta can go from al dente to mushy quite quickly. Aim for a firm bite.
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7
Crucial Step: Before draining the pasta, carefully scoop out about 1.5 cups of the starchy pasta cooking water. This 'liquid gold' is essential for the sauce's final texture.
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8
Drain the pasta and immediately return it to the warm pot (off the heat) or a large warmed mixing bowl.
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9
Add the walnut paste to the pasta. Gradually pour in 1/2 cup of the reserved pasta water and toss vigorously with tongs. The starch in the water will marry the oils and nuts into a silky, cohesive sauce.
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10
Continue adding pasta water a tablespoon at a time if the sauce looks too thick. The spelt pasta will continue to absorb moisture as it sits.
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11
Taste and adjust seasoning with additional sea salt and plenty of freshly cracked black pepper.
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12
Plate the pasta in warm bowls. Top with the toasted chopped walnuts, fresh parsley, and a bright sprinkle of lemon zest to cut through the richness.
💡 Chef's Tips
Soaking the walnuts is the secret to a professional-grade sauce; it removes tannins and creates a smoother mouthfeel. Always use a high-quality extra virgin olive oil as its flavor will be very prominent in this raw sauce. Don't over-process the sauce if you like a bit of texture; a slightly rustic, grainy consistency is traditional in Liguria. If the sauce feels too heavy, a squeeze of fresh lemon juice stirred in at the very end can brighten the entire dish. Spelt pasta is more fragile than durum wheat pasta, so toss it gently to avoid breaking the strands.
🍽️ Serving Suggestions
Pair with a crisp, dry white wine like a Vermentino or Pinot Grigio to balance the creamy nuts. Serve alongside a bitter green salad, such as arugula or radicchio with a light balsamic vinaigrette. A side of roasted balsamic Brussels sprouts adds a lovely charred sweetness that complements the spelt. For an extra protein boost, serve with a side of sautéed garlic kale or white beans. Warm crusty focaccia is perfect for mopping up any leftover walnut sauce on the plate.