Pasta with Walnut Sauce

Serves 4


  • 50 g/2 oz. / ½ cup walnuts, toasted
  • 3 spring onions/scallions, trimmed and chopped
  • 2 garlic cloves, peeled and sliced
  • 1 tbsp. freshly chopped parsley or basil
  • 5 tbsps. extra virgin olive oil
  • salt and freshly ground black pepper
  • 450 g/1 lb broccoli, cut into florets
  • 350 g/12 oz. /3 cups pasta shapes
  • 1 red chilli, deseeded and finely chopped


Place the toasted walnuts in a blender or food processor with the chopped spring onions/scallions, one of the garlic cloves and the parsley or basil. Blend to a fairly smooth paste, then gradually add 3 tablespoons of the olive oil, until it is well mixed into the paste. Season the walnut paste to taste with salt and pepper and reserve.

Bring a large pan of lightly salted water to a rolling boil. Add the broccoli, return to the boil and cook for 2 minutes. Remove the broccoli using a slotted draining spoon and refresh under cold running water. Drain again and pat dry on absorbent paper towels.

Bring the water back to a rolling boil. Add the pasta and cook according to the packet instructions or until al dente.

Meanwhile, heat the remaining oil in a frying pan. Add the remaining garlic and the chilli. Cook gently for 2 minutes or until softened. Add the broccoli and the walnut paste. Cook for a further 3-4 minutes until heated through.

Drain the pasta thoroughly and transfer to a large warmed serving bowl. Pour over the walnut and broccoli sauce. Toss together, adjust the seasoning and serve immediately.

Add Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.