Salsa di Noci

A local chef in Cinque Terre prepared this dish for us using the herbs we’d picked only moments before. 15 years after trying the dish for the first time, we still make it at home often.

Step: 1

Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside.

Step: 2

Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse.

Step: 3

Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste.

Step: 4

Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain.

Step: 5

Toss walnut sauce with pasta. Garnish with fresh chives.

Per Serving: 1066 calories; protein 22.3g; carbohydrates 90.4g; fat 71.7g; cholesterol 61.1mg; sodium 189.7mg.

Getting stay in and make food your dinner instead of eat in the evening out is already a process in the right way if you’re focusing on eating healthier. There’s no better way to know precisely what’s going into the food you’re eating than by making it yourself! Making the best of the main dish is only half the process , though . And once you’ve mastering your chicken, steak, or fish, it’s time to turn your attention to the ever- important side dishes.

A side dish can easily make down of your health goals, as sugar , sodium, fat, and calories would all get rather high quickly if you’re not think about it . But with our good practise of cook on side dish recipes, you won’t ever run into that mistakes .