Easy but luxurious, this creamy Ligurian sauce makes good use of walnuts, that are grown all through the Italian countryside. A variant of pesto, it requires few elements — walnuts, milk, bread, garlic, cheese and oil — and may be ready whereas the pasta cooks. Many strategies name for blanching walnuts, some roast the nuts and others don’t name for both (there are additionally variations that add pine nuts). Right here, a fast blanch softens the nuts and eliminates any bitterness, leading to a extra buttery and creamier sauce. Historically paired with “pansotti” (a greens and herb-filled ravioli ), the nutty sauce works effectively with trofie and all kinds of pasta shapes. Contemporary woodsy marjoram is a basic ending herb for this sauce, however its barely piney bitterness may be sturdy; you could possibly strive chopped parsley for a lighter different.
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