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Stamped coin-shaped Ligurian pasta dressed in creamy walnut sauce is edible artistry. A vegetarian mediterranean dish rich in healthy fats and protein, perfect for a family dinner.
Bring a large pot of salted water to a boil. Add Corzetti pasta and cook until just al dente, about 8–10 minutes. Reserve 1 cup pasta water before draining.
While pasta cooks, toast walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until lightly fragrant but not burned.
In a blender, combine toasted walnuts, garlic cloves, parsley, milk, olive oil, Parmesan cheese, nutmeg, salt, and black pepper. Blend until a creamy, slightly textured sauce forms.
Return drained pasta to the pot. Over low heat, pour in walnut sauce and mix gently, adding reserved pasta water a little at a time until the sauce evenly coats each coin-shaped Corzetti.
Cook over low heat for 2–3 minutes, stirring continuously and monitoring moisture—avoid overheating to prevent curdling. Serve immediately, garnished with extra Parmesan and parsley if desired.
