Pasta salad with walnut sauce

40 min


4 persons




0 / 5 (0 votes)


Pasta recipe with cherry tomatoes, walnuts and cheese


  • 320 g fusilli
  • 150 g Borges toasted walnuts
  • 5 dates
  • 250 ml Borges Natura walnut drink
  • 250 ml Borges Natura almond drink
  • 2 cinnamon sticks
  • 16 cherry tomatoes
  • 40 g grated Parmesan cheese
  • A pinch of salt
  • A pinch of pepper

Almond drink

Nut drink

Step by step

  1. Step 1

    Boil the fusilli in salted water following the instructions on the packet until it’s cooked al dente. Strain and put by.

  2. Step 2

    Crush the walnuts and combine with the pitted dates to make a paste. Put by.

  3. Step 3

    Warm the walnut and almond drinks in a saucepan with the cinnamon. When it comes to the boil, remove the cinnamon and add the walnut-and-date paste. Cook for 5 more minutes, stirring all the while.

  4. Step 4

    Add salt and pepper and leave to stand. It will become creamier in texture as it cools, but you can also add a pinch of cornflour to thicken it up further.

  5. Step 5

    Mix the sauce, tomatoes and cold pasta together in a bowl and serve the salad cold with a sprinkling of grated Parmesan (and topped off with some raw walnuts, if you like).

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