Creamy Walnut Pasta

Creamy Walnut Pasta
  • Yield: 8 Servings
  • Prep Time: 15 Mins.
  • Cook Time: 15 Mins.
  • For a Fresh Twist: Arrange walnuts in a single layer on a lined baking sheet. Bake for 8-10 minutes in a preheated 350°F oven, stirring occasionally, until toasted and fragrant.

    Sprinkle with chopped fresh herbs like Italian parsley or chives for an additional pop of color and freshness. For food safety, gently rub produce under cold running water.


  • 1 pound uncooked rigatoni pasta
  • 2 cups Fisher® Chopped Walnuts, toasted, divided
  • 3 cloves garlic
  • 3 tablespoons extra virgin olive oil
  • 1 lemon, zested, juiced
  • 1/2 cup (2 ounces) grated Pecorino Romano cheese
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme


  1. Prepare pasta as directed on package. Reserve 2 cups pasta water; drain pasta. 
  2. Meanwhile, reserve 2 tablespoons Fisher®Chopped Walnuts for garnish. Place remaining walnuts and garlic in food processor. Pulse 10 to 15 seconds, until mixture is finely chopped. Add oil; pulse until well mixed.
  3. Whisk walnut mixture with 1-1/4 cups reserved pasta water in large serving bowl to form creamy sauce. Stir in zest, 2 tablespoons lemon juice, cheese, pepper and dried thyme. 
  4. Combine hot pasta with sauce. Toss gently until evenly coated, adding additional pasta water as needed. Garnish with reserved walnuts before serving. 

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