{"id":3278,"date":"2023-07-28T08:27:12","date_gmt":"2023-07-28T06:27:12","guid":{"rendered":"https:\/\/new.ciaogusto.com\/?p=3278"},"modified":"2024-06-20T11:47:49","modified_gmt":"2024-06-20T09:47:49","slug":"linguine-in-walnut-cream-sauce","status":"publish","type":"post","link":"https:\/\/new.ciaogusto.com\/index.php\/2023\/07\/28\/linguine-in-walnut-cream-sauce\/","title":{"rendered":"LINGUINE IN WALNUT CREAM SAUCE"},"content":{"rendered":"

<\/span><\/div><\/div><\/div>
  • <\/i><\/span>
    \n

    Preparation time – 15min<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    Cooking time – 15min<\/div><\/li>
  • <\/i><\/span>
    \n

    Difficulty – easy<\/p>\n<\/div><\/li>

  • <\/i><\/span>
    \n

    Servings – serves 4<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>

    • <\/i><\/span>
      \n

      INGREDIENTS<\/strong><\/p>\n<\/div><\/li>

    • <\/i><\/span>
      \n
        \n
      • 320 g Barilla linguine<\/span><\/li>\n
      • 100 g Noberasco organic walnuts<\/span><\/li>\n
      • 20 g Noberasco organic pine nuts<\/span><\/li>\n
      • 150 g (15 tbsp.) Valsoia Condisoia cream<\/span><\/li>\n
      • 40 g (4 tbsp.) Filippo Berio extra virgin olive oil<\/span><\/li>\n
      • salt<\/span><\/li>\n
      • Parmareggio Parmigiano Reggiano (optional)<\/span><\/li>\n
      • >> Our wine picks:<\/li>\n
      • Zonin Chianti DOCG<\/span><\/li>\n
      • OR: Santa Margherita Chianti Classico Riserva DOCG<\/span><\/li>\n
      • OR: Santa Margherita Sangiovese DOC Maremma Toscana<\/span><\/li>\n
      • OR: Zonin Chardonnay<\/span><\/li>\n
      • OR: Tenuta C\u00e0 Bolani Friulano Friuli Aquileia DOC Superiore<\/span><\/li>\n<\/ul>\n<\/div><\/li><\/ul><\/div><\/div>
        • <\/i><\/span>
          \n

          METHOD<\/strong><\/p>\n<\/div><\/li>

        • <\/i><\/span>
          \n
            \n
          1. Toast the walnuts and pine nuts in a non-stick pan, then let them cool down and chop them up.<\/li>\n
          2. Warm up the olive oil in a saucepan, then add the Condisoia cream and the minced nuts, season to taste with salt and simmer over a low flame for a few minutes.<\/li>\n
          3. In the meantime, cook the pasta in salted boiling water.<\/li>\n
          4. Drain the pasta, put in a bowl with the sauce and toss gently.<\/li>\n<\/ol>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
            • <\/i><\/span>
              \n

              Chef’s tip<\/h3>\n

              Garnish with some freshly chopped parsley before serving.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

              • <\/i><\/span>
                \n

                Serving suggestion<\/h3>\n

                Serve with a light second course or a big colourful salad.<\/p>\n

                <\/div>\n<\/div><\/li><\/ul><\/div><\/div>
                • <\/i><\/span>
                  \n

                  Wine selection<\/h3>\n

                  Chianti, Sangiovese, Bardolino, Chardonnay or Friulano Friuli Aquileia DOC Superiore.<\/p>\n

                  <\/div>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div>
                  • <\/i><\/span>
                    \n

                    Family tip<\/h3>\n

                    If the sauce gets too thick, add a ladle of pasta water.<\/p>\n<\/div><\/li><\/ul><\/div><\/div>

                    • <\/i><\/span>
                      \n

                      Dish history<\/h3>\n

                      A very\u00a0easy<\/strong>\u00a0and\u00a0quick<\/strong>\u00a0sauce, yet incredibly\u00a0delicious<\/strong>. This\u00a0walnut cream sauce<\/strong>\u00a0is very\u00a0versatile<\/strong>\u00a0and can be used on\u00a0any kind of pasta<\/strong>. In this recipe we suggest you use linguine, but you can let your fantasy run wild and choose the pasta variety you like the best, even macaroni. A\u00a0delicate<\/strong>,\u00a0exquisite<\/strong>\u00a0dish that will seduce you and your tablemates!<\/p>\n<\/div><\/li><\/ul><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":3280,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"class_list":["post-3278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3278","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/comments?post=3278"}],"version-history":[{"count":3,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3278\/revisions"}],"predecessor-version":[{"id":3353,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/posts\/3278\/revisions\/3353"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media\/3280"}],"wp:attachment":[{"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/media?parent=3278"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/categories?post=3278"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/new.ciaogusto.com\/index.php\/wp-json\/wp\/v2\/tags?post=3278"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}