Recipe by Marketchef
"A local chef in Cinque Terre prepared this dish for us using the herbs we'd picked only moments before. 15 years after trying the dish for the first time, we still make it at home often."
Watch video tips and tricks
water, or as needed
1 1/2 cups
chopped fresh marjoram
chopped fresh thyme
chopped fresh oregano
extra-virgin olive oil
finely grated Pecorino Romano cheese
freshly ground black pepper to taste
sea salt to taste
1 (16 ounce) box
dry fettuccine pasta
fresh chives, finely chopped
~~~Slurp~~~ This is wonderful - what more can I say. Sorry I forgot to sprinkle the chives on top before I took the picture - I remembered them too late for the photo but not to late for us! Thanks for a wonderful recipe and an amazing video. Lovely!
Wonderful recipe. I was skeptical when I finished making it but once I mixed it with the pasta, it tasted great. It looked so pretty with the chopped chives tossed in it, too. I made mussels and shrimp with a complimentary sauce and a fresh salad but I ended up mainly filling up on this salsa di noci pasta. Thank you!
Is this good or what??! So creamy and flavorful! Made me want to get a mortar and pestle for sure! It kind of tastes like pesto without the basil. It did take a bit of work but so worth it! Next time, I am going to make more to freeze. Also, I used Half & Half and am glad I did because the sauce ended up to be quite thick. Reserve some pasta water to facilitate easy mixing with the pasta...
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa di Noci
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 672
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