Linguine with Walnuts

Linguine con le noci or linguine alle noci (in English, linguine with walnuts) is a simple to make pasta dish from Campania.

Preparation Time:
Cooking Time:
Yield: 4 servings

This pasta dish needs breadcrumbs and you'll thank yourself later for buying nice breadcrumbs or making your own. It doesn't take long with some white bread and a blender. Avoid breadcrumbs that are high in salt.


  • 300g linguine, dried
  • 70mL olive oil (~63.9g)
  • 1 clove garlic (~6g)
  • 30g breadcrumbs
  • 1 pinch ground black pepper (~0.25g)
  • 80g walnuts
  • 2g salt


  1. Start the linguine cooking in a pan of boiling, unsalted water (it should take around 10 mins, but you should refer to the packet).
  2. Heat the olive oil in another pan.
  3. Chop the garlic and add to the pan along with the breadcrumbs, toast for a few minutes - taking care not to burn anything.
  4. Finely chop the walnuts (I used a blender).
  5. Add the black pepper and chopped walnuts, stir for a minute or two and take off the heat.
  6. Once the pasta is al dente, drain and add to the pan containing the walnut mixture.
  7. Sprinkle the salt on top.
  8. Use two wooden spoons to toss the contents of the pan to mix and coat.
  9. Serve while still warm.

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Special Diets

  • Suitable for vegetarians
  • Suitable for vegans


Per 100g Serving (120g)
Energy 2007kJ 2419kJ
Energy 479kcal 578kcal
Fat 25.7g 30.9g
  of which saturates 3.4g 4.1g
Carbohydrates 49.2g 59.3g
  of which sugars 3g 3.7g
Fibre 2.7g 3.3g
Protein 11.8g 14.2g
Sodium 179mg 215mg
  as salt 0.46g 0.55g
Fruit/veg portions 0.02 0.02

Values are based on nutritional values of the ingredients, it doesn't allow for evaporation losses or changes caused by cooking. Figures are estimates only.