Walnuts get a starring role in this pasta dish with a (sort of) bread sauce
The walnut is a nut I regularly enjoy, but until now I’d never used it in a meal as a hero ingredient. Then I read about Ligurian salsa di noci and it caught my attention because it sounded like a garlicky, walnutty bread sauce. Now, I really love bread sauce, and ever since I made Delia’s circa 1999, I’ve been wondering how I could eat more of it with my main meals. Without wanting to offend the Italians, or the Brits, this is not bread sauce: it is silkier and nuttier, and it is beautiful mixed with twisted trofie pasta and topped with peppery and pungent fresh oregano.
