Pansoti with Walnut Sauce Recipe

Name: Pansoti with Walnut Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 recipe basic pasta; 2 bunches Italian parsley, finely chopped to yield 1/2 cup; 2 bunches basil, finely chopped to yield 1/2 cup; 1 cup cooked spinach, finely chopped; 1/2 cup Pecorino Romano cheese; Salt and pepper; 1/2 cup extra virgin olive oil; 1/2 cup walnut pieces; 2 cloves garlic, peeled; 1/4 cup grated Parmigiano-Reggiano; 4 tablespoons whipping cream

Servings: persons

1 recipe basic pasta
2 bunches Italian parsley, finely chopped to yield 1/2 cup
2 bunches basil, finely chopped to yield 1/2 cup
1 cup cooked spinach, finely chopped
1/2 cup Pecorino Romano cheese
Salt and pepper
1/2 cup extra virgin olive oil
1/2 cup walnut pieces
2 cloves garlic, peeled
1/4 cup grated Parmigiano-Reggiano
4 tablespoons whipping cream

1
In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper.
2
Set aside.
3
Lay out pasta on work surface and cut into 2-inch diameter circles.
4
Place 1 teaspoonful of herb mixture in each one and fold into half moons, pressing firmly to close.
5
Continue until all are finished.
6
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
7
In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute.
8
Pour into a 12 to 14-inch saute pan and set aside.
9
Add cream to pan.
10
Place pansoti in water and cook until tender, about 4 to 5 minutes.
11
Drain and pour into pan with sauce.
12
Place over medium heat and toss to coat.
13
Serve immediately.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 recipe basic pasta, 2 bunches Italian parsley, finely chopped to yield 1/2 cup, 2 bunches basil, finely chopped to yield 1/2 cup, 1 cup cooked spinach, finely chopped, and more.

Yes, Pansoti with Walnut Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pansoti with Walnut Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions