Step 1

Put the shelled walnuts in a pan, cover with water, bring to the boil and simmer for 3-4 minutes. Drain and rinse the walnuts, remove the skins by wiping with a cloth and pat the walnuts dry with kitchen paper or a clean tea towel  (this step is optional).

Step 2

Break the bread into pieces, put it in a bowl and cover with the milk. When it is completely wet, drain and squeeze the milk out with your hands. Save the milk.

Step 3

Put the drained bread in the blender/food processor along with the walnuts and the garlic. Pulse a few times until the walnuts are quite small. Add the parmigiano cheese, pine nuts and 2 pinches of salt. Pulse for about 20 seconds until the sauce becomes  a bit smooth.

Step 4

Continue to pulse while adding olive oil a little at a time and the remaining milk from the bread as needed to obtain a thick creamy sauce. Store in a sealed container in the fridge until ready to use.

Step 5

Put a pot of water on to boil for the pasta. When it boils add salt and bring to the boil again. Cook the pasta al dente according to the instructions on the packet. My store-bought fresh trofie needed 9 minutes.

Step 6

Before draining the pasta, water down the Ligurian walnut sauce with about ½ ladle of pasta cooking water in a pan large enough to hold the pasta too. Stir until the sauce becomes creamy and the right consistency. Also save a cup of the water to add later just in case your walnut sauce pasta seems dry.

Step 7

Add the drained pasta to the sauce along with some fresh marjoram leaves, freshly ground black pepper , some pieces of walnuts and a little more grated parmigiano. Mix everything together well and serve immediately.