Linguine with Walnut Sauce

Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 min
Servings: 4
  • 3 cloves garlic, peeled
  • 1 shallot, peeled
  • 1 cup walnut halves
  • 10 to 12 fresh sage leaves, stems removed
  • 1/2 cup Filippo Berio Extra Virgin Olive Oil
  • 1 1/2 tsp fine sea salt
  • 8 oz spaghetti, fettuccine or penne
  • Pecorino cheese, grated (optional)
      • Mince garlic and shallot together; set aside. Mince walnuts and sage together; set aside.
      • Heat olive oil in large sauté pan set over medium heat; cook garlic mixture until softened. Stir in walnut mixture; cook for 2 to 3 minutes. Stir in salt; cover and keep warm while pasta cooks.
      • In large pot of boiling salted water, cook pasta until al dente. Drain pasta, reserving 2 tbsp of the cooking water. Stir pasta and reserved cooking water into walnut sauce; reheat quickly over medium heat until pasta is well coated. Serve with Pecorino to sprinkle over top, if desired.


      Recipe provided by Chef Mary Ann Esposito



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Extra Virgin

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Facebook Pinterest YouTube