Salsa di Noci (Walnut Sauce Pasta)

Preparation

1. Step 1

   Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1½ cups pasta water and drain.

2. Step 2

   Meanwhile, in a small bowl, combine bread and milk and let stand, stirring occasionally, until bread is softened, about 5 minutes. In a small saucepan of boiling water, blanch walnuts for 1 minute, then drain. Transfer to a paper towel-lined plate to cool and dry, about 3 minutes.

3. Step 3

   Drain bread and allow excess milk to drip off, but do not squeeze; transfer to a food processor. Add garlic and pulse, scraping down the sides, until well combined and smooth. Add cheese, ½ teaspoon salt and the cooled walnuts. While pulsing, drizzle in oil until walnuts are just finely chopped but still chunky (do not purée). The coarse mixture will be thick, but it becomes saucy when tossed with the pasta and pasta water. Transfer to a large bowl.

4. Step 4

   Add pasta and ¾ cup of the pasta water to the walnut sauce and toss until well combined. Season with salt and pepper; add more reserved pasta water by the tablespoon if a thinner sauce is desired.

5. Step 5

   Divide pasta among bowls and top each with some marjoram. Finish with more cheese and black pepper.