This is a classic dish from Genova that is very rarely available in other parts of Italy, let alone outside of lo stivale (meaning 'the boot', i.e. Italy). Some people from outside of "Zena" (Genova in the Genovese dialect) call this sauce pesto di noci, which, for a Genovese like our founder Alessandro, is wrong. It is, more properly, salsa di noci (or 'sarsa de noxi' in local Genovese). Our salsa di noci is made with beautiful Sorrento walnuts sourced in Campania. It’s a simple but incredibly elegant sauce, highlighting the subtle flavour of the walnuts by quietly featuring parmesan, garlic and a drop of milk, which gives salsa di noci its remarkable velvety texture. Belin!
The sauce is paired with artisanal spaghetti quadrati, also know as spaghetti alla chitarra, from Lazio, the home region of Roma, the capital of Italy.
Photo credit: @thehangryhuman
INGREDIENTS (allergens in bold): Fresh pasta (Wheat Flour, Egg, Durum Wheat Flour, Salt), Walnuts (Nut), White bread (Wheat), Milk, Garlic, Sage, Marjoram, Salt, Black pepper
Find the recipe card here.
Tonnarelli with Walnut Sauce, Toasted Walnuts & Parmesan