Walnut sauce is the older pantry staple of the two Ligurian classics. While pesto has traveled far, salsa di noci stayed closer to home, moving between fishing-village kitchens without much fanfare. It is still the sauce you find in trattorie that do not write their menus in English.
The traditional version requires blanching walnuts to remove the bitter inner skin, then blending them with soaked bread and olive oil. The Gusta walnut sauce from Portofino arrives already at that point. You cook the fusilli, fold the sauce in off the heat, and serve. The result is rich without being heavy: the walnut oils coat the pasta without sitting on it.
Marjoram is the traditional herb here, not basil. It is quieter, and it makes the difference.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a boil. Salt generously.
Cook 11 oz of Gusta fusilli for 9 minutes.
Reserve 3/4 cup of pasta water before draining.
Drain the pasta and return it to the pot off the heat.
Add 6 tbsp of Gusta Walnut Sauce directly to the pasta. Toss, adding pasta water 1/4 cup at a time until the sauce moves and coats evenly.
Divide into bowls. Top with grated Parmigiano Reggiano and a few fresh marjoram leaves.
You made Fusilli alla Salsa di Noci. Time to eat.
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The sauce thickens quickly on contact with hot pasta. Move fast and use more pasta water than you think you need. An extra splash makes the difference between a coated plate and a sticky one.
Each Gusta product is hand-selected and imported direct from Italy. Add what you need, or grab the whole set in one click.
2 items in stock $61.44
Six Italian regions. Nothing reformulated. Imported direct.
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