Pasta alle Noci

Walnut PestoFor this semi-invention of mine, I need to give some credit to my house mate, whose dad happens to be the Walnut Mogul of Eastern Europe – meaning that every time he comes back from a family holiday he brings back huge amounts of walnuts. And not just ordinary walnuts – these organic bad boys have to be the best walnuts I’ve ever tasted by a long shot. I wanted to make some kind of pesto-y sauce with them, but I didn’t want their taste to be in the background. So I came up with this recipe; an incredibly delicious walnut sauce you can have with any pasta. 

Ingredients (serves 2)

  • 200g walnuts
  • 3 cloves of garlic
  • basil from 6 stems
  • 80g sweet cherry tomatoes
  • 75ml oat cream
  • 50ml oat milk
  • salt
  • pepper
  • 400g pasta

Preparation (20 minutes)

Bring a large pot of water to boil. While you wait for it to boil, but all of the ingredients except for the pasta into a blender and blend until very smooth. When the water is boiling, add the pasta, check it every few minutes or so after the 6th minute, and after 9 minutes it should be ready – strain it, throw it back in the pot, and add all of the sauce. Cook, eat, nap, repeat. And try not to eat too much – I could barely move after I finished eating this for the first time.