Primo / Pasta main course
A creamy, elegant pasta dish inspired by classic Italian walnut sauce: toasted walnuts, milk-soaked bread, Parmesan, olive oil, and a little pasta water create a silky sauce that clings beautifully to conchiglie.
Recipe video
Bring 3 L / 12 cups water to a boil in a large pot, then add about 20 g / 3 1/2 tsp salt.
Spread the walnuts in a dry pan and toast over medium heat for 3–4 minutes, shaking often, until fragrant; let them cool slightly.
Place the bread in a bowl, pour over the milk, and let it soak for 5 minutes until soft.
Add the walnuts, soaked bread with milk, Parmigiano Reggiano, garlic, olive oil, marjoram, pepper, and remaining salt to a blender or food processor.
Blend until thick and creamy, scraping down the sides; the sauce should be smooth but still naturally rich in walnuts.
Cook the conchiglie until al dente according to the package, usually 9–11 minutes.
Before draining, reserve 180 ml / 3/4 cup of the starchy pasta cooking water.
Drain the pasta and return it to the warm pot with the heat off.
Add the walnut sauce and loosen it gradually with 120–180 ml / 1/2–3/4 cup reserved pasta water.
Toss gently for 1–2 minutes until every shell is coated in a glossy, creamy sauce.
Serve immediately with chopped walnuts, extra Parmigiano Reggiano, marjoram, and a thin drizzle of olive oil.
