Before pesto became the shorthand for Liguria, walnut sauce was the region's pasta condiment. Salsa di noci is older, and the ingredients show it: walnuts, pine nuts, a little bread soaked in milk to thicken, marjoram. It was designed for pansotti, those herb-filled ravioli from the Ligurian hills. But trofie take to it just as well, and the prep is faster.
The jarred version skips the mortar and the blanching step. Stir it into the trofie off the heat, add a spoonful of pasta water to loosen, finish with Parmigiano. That is the whole dish.
Set servings and units first. You can change them anytime.
Bring a large pot of water to a rolling boil. Season generously with salt.
Cook the trofie for 18 minutes. Reserve 1/2 cup of pasta water, then drain.
Transfer the trofie to a large bowl immediately. Add the Gusta walnut sauce and toss to coat, adding pasta water a tablespoon at a time until the sauce is creamy and clings to the pasta.
Divide between plates. Finish with freshly grated Parmigiano, a few leaves of marjoram or parsley, and a grind of black pepper.
You made Trofie alla Salsa di Noci. Time to eat.
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Walnut sauce thickens as it sits. If the pasta looks too dense a minute after plating, a tablespoon of pasta water stirred in at the table brings it back. Keep the pasta water in a small pitcher on the table if you are serving family-style.
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