Tubular pasta with walnut sauce


by: Barbie Cooking

You can make this and the following recipes with penne if you prefer. We make our own fresh garganelli. If you do this, or if you can find good fresh garganelli in an Italian delicatessen, you need to cook the pasta for 2 or 3 minutes only. You can make your own walnut paste, hut you need a lot of patience to peel all the nuts — so it might he easier to buy a good—quality paste.


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serves: 4

14 ounces garganelli

2 tomatoes (the best you can find)

4 tablespoons walnut paste

5 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan

5 leaves sage (finely chopped)

sprig of rosemary, leaves finely chopped

salt and pepper

Nutrition Facts
Tubular pasta with walnut sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 578

  • Total Fat: 24.7 g
  •     Saturated Fat: 3.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 2.8 mg
  • Sodium: 54.9 mg
  • Total Carbs: 82.2 g
  •     Dietary Fiber: 12.4 g
  •     Sugars: 1.8 g
  • Protein: 11.1 g

how is this calculated?

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1.  Get a large pan of salted boiling water ready for the pasta.

2.  Blanch the fresh tomatoes, ski, quarter and deseed.

3.  Cook the garganelli in the salted boiling water fer about a minute less than the time suggested en the package.

4.  While the pasta is cooking, put the walnut paste into a large saute pan or frying pan with 3 tablespoons of the oil and heat gently so that the paste melts but doesn't fry. Season if necessary. Sometimes you will find that the walnut paste may break up a little if you overheat it, if this happens, stir in a little hot water to bring it back together.

5.  Drain the pasta, reserving some of the cooking water, add the pasta to the pan of sauce, and toss well. If you feel the sauce needs loosening slightly, add a little of the cooking water form the pasta.

6.  Add the tomatoes to the pan, together with the Parmesan, chopped herbs and the rest cf the oil. Tess well and serve.

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