Photo: Mike Kenneally
Italian Salsa di Noci
14 ingredients
10 min + 15 min
4 servings
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Estimated Nutrition (whole recipe, rough)
549
Calories
17g
Protein
32g
Fat
49g
Carbs
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups water, or as needed
- 1 1/2 cups walnuts
- 2 cloves garlic, peeled
- 1 pinch sea salt
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh oregano
- 1/2 cup extra-virgin olive oil
- 3/4 cup heavy cream
- 1 cup finely grated Pecorino Romano cheese
- freshly ground black pepper to taste
- sea salt to taste
- 1 (16 ounce) box dry fettuccine pasta
- 1/2 bunch fresh chives, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes