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Torchiette Pasta with Walnut and Fresh Herb Sauce

Torchiette Pasta with Walnut and Fresh Herb Sauce

Serves 4-6

An easy to prepare, quick and satisfying meal.

500g Girolomoni organic torchiette
150g walnut pieces
1 Tbsp oregano, chopped
1 Tbsp rosemary, chopped
1 Tbsp sage, chopped
A few basil leaves, sliced
Iblea sea salt  to taste
2 cloves garlic, peeled
8 Tbsp extra virgin olive oil (EVO)
90g Pecorino Romano grated

Cook pasta in plenty of salted, boiling water until ‘al dente’– approximately 6 minutes.

Meanwhile, using a large pestle and mortar, crush the walnuts with herbs, salt and garlic until creamy (6-8 minutes). Add the oil along with the pecorino and mix well until incorporated.

Drain pasta and add back into the pot along with the walnut sauce. Stir through. Check the seasoning. Sprinkle with a little extra pecorino and serve immediately.


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