Pasta with Walnut Sauce (پاستا با سس گردو) — Creamy Persian Walnut-Yogurt Pasta

• 320 gDried pasta (penne or fusilli)
• 3000 mlWater (For boiling)
• 18 gSalt (For salting pasta water)
• 180 gWalnut kernels (Halves or pieces)
• 60 gWhite bread (day-old preferred) (Crusts removed, torn into pieces)
• 15 mlOlive oil (For toasting bread)
• 250 gFull-fat yogurt (Plain, unsweetened)
• 120 mlWhipping cream (35% fat)
• 6 gGarlic (Finely grated (about 2 cloves))
• 2 tspDried marjoram (Or use parsley per substitutions)
• 1 tspBlack pepper (Freshly ground)
• 180 mlPasta cooking water (Reserved, hot)

Instructions

1. 1

   Bring 3000 ml water to a rolling boil in a large pot and dissolve 18 g salt into it. Add the pasta and cook until al dente, then reserve 180 ml of the hot cooking water before draining.

2. 2

   While the pasta cooks, toast the walnut kernels in a dry skillet over medium heat for 4–6 minutes, stirring constantly so they brown evenly. Remove them as soon as they smell fragrant and look slightly deeper in color, then let them cool for 2 minutes to prevent the oils from turning bitter.

3. 3

   In the same skillet, add 15 ml olive oil and toast the torn bread pieces for 3–4 minutes until golden and crisp on the edges. Transfer the bread to a plate so it stops browning, because over-toasted bread can make the sauce taste acrid.

4. 4

   Add the toasted walnuts and toasted bread to a food processor and pulse until you get a fine, sandy crumble. Scrape down the bowl once, then pulse again until the mixture looks evenly ground with no large walnut chunks.

5. 5

   Add 250 g full-fat yogurt, 120 ml whipping cream, 6 g grated garlic, 2 tsp dried marjoram, 1 tsp black pepper, and 5 g salt to the processor. Blend for 30–45 seconds, then stream in 180 ml hot pasta water and blend again until the sauce becomes glossy and pourable.

6. 6

   Return the drained pasta to the pot over low heat and pour the walnut sauce over it. Toss continuously for 60–90 seconds so the sauce lightly warms and clings to the pasta, keeping the heat low to prevent the yogurt from splitting.

7. 7

   Taste and adjust with an additional 0.5 g salt and 0.25 tsp black pepper only if needed, because the pasta water and walnuts already carry seasoning. Serve immediately while the sauce is velvety, as it thickens quickly as it cools.