Walnut & Cashew Malfade (Nutty Nora Pasta)

At Shortcake Cottage, where the windows catch the soft Dorset light and the kitchen is rarely quiet for long, there’s always something gently toasting, simmering, or being stirred with care. And almost always, there’s Peanut underfoot my constant companion, a little Romanian soul with the biggest presence. We call him Nutty Nora, for all his quirks and charm, the way he hovers around the kitchen as if every dish is being made just for him.

This pasta became his namesake quite naturally. A tumble of mafalde coated in a deeply rich walnut pesto, softened with cashew cream and finished with toasted nuts  it’s indulgent, comforting, and quietly luxurious. The kind of dish that fills the cottage with warmth and draws you back for just one more forkful. Just like Nutty Nora himself, it’s full of character, impossible not to love, and leaves a lasting impression long after the last bite.

just one forkful and you are smitten…

Th deep umami of toasted nuts and parmesan takes this to the next level.

That dish that keeps screaming ‘one more forkful’…..

And do not underestimate the power of pesto in a jar..

pasta, vegan pasta, healthy fats, vegetarian meals, easy meals, quick dinner, midweek meals, italian food, easy pasta dish, vegan pasta dish, nuts, high protein

Yield: 2-3

Author: Suze Morrison

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Walnut & Cashew Malfade (Nutty Nora Pasta)

Prep time: 20 MinCook time: 13 MinTotal time: 33 Min

At Shortcake Cottage, where the windows catch the soft Dorset light and the kitchen is rarely quiet for long, there’s always something gently toasting, simmering, or being stirred with care. And almost always, there’s Peanut underfoot my constant companion, a little Romanian soul with the biggest presence. We call him Nutty Nora, for all his quirks and charm, the way he hovers around the kitchen as if every dish is being made just for him.

This pasta became his namesake quite naturally. A tumble of mafalde coated in a deeply rich walnut pesto, softened with cashew cream and finished with toasted nuts  it’s indulgent, comforting, and quietly luxurious. The kind of dish that fills the cottage with warmth and draws you back for just one more forkful. Just like Nutty Nora himself, it’s full of character, impossible not to love, and leaves a lasting impression long after the last bite.

Ingredients

For the Walnut Pesto

• You Can use a jar of Olives Et Al Salsa de Noci
• OR
• 100g walnuts
• 1 garlic clove
• 40g grated parmesan
• 3–4 tbsp extra virgin olive oil
• 1–2 tbsp warm water (to loosen)
• Salt, to taste

For the Cashew Cream

• 75g cashews (soaked in hot water for 20 minutes, then drained)
• 80ml water
• 1 tsp lemon juice
• Pinch of salt

For the Pasta & Topping

• 200–250g mafalde pasta
• 30g walnuts
• 20g pine nuts
• 20g pecans, roughly broken
• 30g parmesan, finely grated
• Extra olive oil
• Salt & black pepper

Instructions

1. Blend the soaked cashews with water, lemon juice and a pinch of salt until completely smooth. It should be pourable but thick. Set aside.
2. In a dry pan over medium heat, toast the walnuts, pine nuts and pecans separately. You want them golden and fragrant, not burnt. Tip out and set aside.
3. In a food processor, pulse the walnuts, garlic and parmesan until finely ground. Add olive oil gradually until it forms a thick paste. Loosen with a splash of warm water until it becomes soft and spoonable. Taste and adjust salt.
4. Bring a large pot of salted water to the boil. Cook the mafalde until al dente, reserving a cup of pasta water before draining.
5. Return the drained pasta to the pan over low heat. Stir through the walnut pesto, adding a splash of pasta water to loosen and coat every ribbon. Fold in a few spoonfuls of cashew cream to create a glossy, rich sauce.
6. Twirl into bowls. Spoon over a little extra cashew cream if you like. Scatter generously with the toasted nuts and finish with a fine grating of parmesan, a drizzle of olive oil, and black pepper.

https://gourmetglow.co.uk/recipes/walnut-cashew-malfade-nutty-nora-pasta

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