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strozzapreti with walnut pesto recipe

Strozzapreti with Walnut Pesto

A creamy walnut pesto clings to every twist of strozzapreti pasta, blending toasted nuts, garlic, bread, and Parmigiano into a silky sauce. Quick, comforting, and elegant enough for both weeknights and date nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course, pasta
Cuisine: Italian (Ligurian-inspired)
Calories: 520
Ingredients Method Notes

Ingredients
  

For the walnut pesto sauce:
  • 1 cup walnuts toasted or briefly boiled and peeled
  • 1 garlic clove
  • ½ cup grated Parmigiano-Reggiano cheese
  • 1 thick slice country-style bread soaked in ¼ cup milk and gently squeezed
  • ⅓ –½ cup extra-virgin olive oil
  • 1 tablespoon reserved milk from soaking bread
  • Salt and black pepper to taste
  • Optional: a small squeeze of lemon juice for brightness
For the pasta:
  • 12 oz 340 g strozzapreti pasta (or trofie, casarecce, or orecchiette)
  • Salt for pasta water
  • ½ cup reserved pasta cooking water
For garnish:
  • Chopped toasted walnuts
  • Extra grated Parmigiano
  • Fresh marjoram leaves or black pepper
  • Drizzle of olive oil

Method
 

Prepare the walnuts
  1. Toast walnuts on a baking sheet at 350°F (175°C) for 10–12 minutes until golden and fragrant, or boil for 3–4 minutes, peel, and pat dry. This removes bitterness and deepens flavor.
Blend the pesto base
  1. In a food processor, pulse the walnuts, soaked bread, garlic, and grated cheese until finely ground and sandy in texture.
Add olive oil and milk
  1. With the motor running, stream in the olive oil and reserved milk until you have a thick, creamy sauce. Season with salt, pepper, and a touch of lemon if you like.
Cook the pasta
  1. Bring a large pot of salted water to a rolling boil. Add the strozzapreti and cook until just shy of al dente. Reserve 1 cup of starchy cooking water before draining.
Finish in the pan
  1. In a large skillet, gently heat the pesto with 2 tablespoons of the reserved pasta water. Add the drained pasta and toss well. Add more pasta water, one spoonful at a time, until the sauce becomes glossy and coats every piece.
Taste and serve
  1. Adjust seasoning, then finish with chopped toasted walnuts, fresh marjoram, a grind of black pepper, and extra grated cheese. Serve warm.

Notes

  • You can make the walnut pesto 1–2 days ahead and store it in the fridge in an airtight container. Add a splash of pasta water or olive oil when reheating to revive the silky texture.
  • The sauce also works beautifully on short pastas like trofie or orecchiette.
  • For a lighter version, replace some olive oil with unsweetened plant milk or add more soaked bread.
  • Always finish the pasta in the pan — that step gives the sauce its glossy, restaurant-style finish.