Linguine in walnut cream sauce




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Linguine in walnut cream sauce
  • 32%
    635.2 kcal
  • 30%
    15.1 g
  • 38%
    34.6 g
  • 26%
    70.1 g

    Preparation time

    0:15 min

    Cooking time

    0:15 min




    serves 4


  • 320 g Barilla linguine
  • 100 g Noberasco organic walnuts
  • 20 g Noberasco organic pine nuts
  • 150 g (15 tbsp.) Valsoia Condisoia cream
  • 40 g (4 tbsp.) Filippo Berio extra virgin olive oil
  • salt
  • Parmareggio Parmigiano Reggiano (optional)
  • >> Our wine picks:
  • Zonin Chianti DOCG
  • OR: Santa Margherita Chianti Classico Riserva DOCG
  • OR: Santa Margherita Sangiovese DOC Maremma Toscana
  • OR: Zonin Chardonnay
  • OR: Tenuta Cà Bolani Friulano Friuli Aquileia DOC Superiore


  1. Toast the walnuts and pine nuts in a non-stick pan, then let them cool down and chop them up.
  2. Warm up the olive oil in a saucepan, then add the Condisoia cream and the minced nuts, season to taste with salt and simmer over a low flame for a few minutes.
  3. In the meantime, cook the pasta in salted boiling water.
  4. Drain the pasta, put in a bowl with the sauce and toss gently.

Chef's tip

Garnish with some freshly chopped parsley before serving.

Serving suggestion

Serve with a light second course or a big colourful salad.

Wine selection

Chianti, Sangiovese, Bardolino, Chardonnay or Friulano Friuli Aquileia DOC Superiore.

Family tip

If the sauce gets too thick, add a ladle of pasta water.

Dish history

A very easy and quick sauce, yet incredibly delicious. This walnut cream sauce is very versatile and can be used on any kind of pasta. In this recipe we suggest you use linguine, but you can let your fantasy run wild and choose the pasta variety you like the best, even macaroni. A delicateexquisite dish that will seduce you and your tablemates!