Last week we posted on the great health benefits of wonderful walnuts. This week I thought I would post a really easy walnut pasta sauce recipe. I have made this recipe on several occasions, and it is fair to say that I probably modified it each time. The original inspiration for this recipe came from a recipe I found in Taste magazine, March 2011.

Easy walnut pasta sauce
Serves: 4
  • 125g walnuts, shells removed
  • 100g cottage cheese (I used a chive and garlic flavoured one)
  • 1 clove garlic, peeled and crushed
  • 1-2 Tbsp lemon juice, plus some zest
  • 125ml cream
  • 1 Tbsp chopped fresh sage
  • 1 Tbsp fresh thyme
  • 400 g pasta
  • Olive oil (virgin if you have it)
  • Freshly grated Parmesan, to serve
  1. The only actual cooking required for this sauce is to cover walnuts with cold water and bring to the boil. Drain, run under the cold tap until cool. The original Taste magazine recipe suggested peeling the cooled walnuts for a sweeter and creamier sauce. Being concerned with optimising the easiness of a recipe, I didn't bother doing this myself. We all enjoyed the sauce just the same.
  2. Then, place walnuts, ricotta, garlic and lemon juice in a food processor and blend for several minutes until nuts are finely chopped. With machine running, pour cream in through the feed tube and 1-2 Tbsp of olive oil. Season with ½ tsp salt and some ground pepper. Add the sage and thyme and blitz.
  3. Cook your favourite pasta until al dente, or to however you personally like to eat it. Drain and reserve some of the cooking water. Add the pasta to the bowl of sauce and toss well, adding a little reserved pasta water to thin the sauce so it coats the pasta well. Serve immediately, topped with Parmesan cheese.
For further information on nuts and inspiring recipe ideas check out: Homemade walnut ravioli or National nut day walnut pesto, and Linseed, sunflower and almond (LSA), or Almonds or visit and

 Mummy to three small boys


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