WHY MAKE IT

A little comfort, a lot of flavor.

Walnut and sun-dried tomato fusilli showcases contrasting Mediterranean pantry textures in a balanced weeknight dinner. The spirals of fusilli are ideal for trapping finely chopped toasted walnuts, which release rich natural oils when heated alongside garlic and extra virgin olive oil. Tangy sun-dried tomatoes add concentrated sweetness and acidity, balancing the rich walnut sauce without overwhelming the palate. Sheep's milk feta brings salty bursts throughout the dish, particularly when crumbled right at the end of cooking so it retains its distinct structure against the hot pasta. Fresh lemon juice and flat-leaf parsley cut through the richness of the nuts and oil, making every bite bright, savory, and satisfying.

Selecting and Preparing Walnuts

Raw walnut halves provide the clean, buttery foundation for this recipe. Toasting them in a dry skillet before chopping draws out volatile aromatic compounds and eliminates any lingering raw bitterness. Take care not to grind the nuts into a paste; pulsing them briefly in a food processor or using a sharp chef's knife ensures you achieve a textured meal. The finest particles cling to the oil and pasta cooking liquid, creating a clingy coating that coats the grooves of the fusilli evenly.

Balancing Oil and Pasta Water

Because this pasta relies on an oil-based sauce rather than heavy cream, emulsification is critical. Sun-dried tomatoes packed in olive oil provide seasoned fat, which works in tandem with extra virgin olive oil. When combined with the starchy cooking water drawn from the boiling fusilli pot, vigorous tossing over medium heat binds the liquid and fat together. This prevents the oil from pooling at the bottom of the bowl and allows the savory garlic and tomato flavors to coat every twist of pasta.

Working with Sheep's Milk Feta

Sheep's milk feta offers a firm, creamy texture with distinct tanginess and natural salinity. Check the packaging to ensure the cheese is produced with microbial or halal-suitable vegetable rennet. Rather than grating the cheese, crumble it by hand into rough, bite-sized nuggets. Adding the feta off the heat prevents it from melting entirely into the sauce, maintaining a pleasant temperature and structural contrast against the hot, firm noodles and crisp toasted walnuts.

Before you start

To achieve an even coating on the pasta spirals, chop the walnuts into varied sizes ranging from fine crumbs to small nibs. The fine crumbs blend directly into the warm olive oil and cooking water, producing an emulsified, creamy sauce without actual dairy cream, while larger walnut pieces maintain a desirable crunch. Watch the skillet carefully during toasting, as walnut oils burn quickly once heated through.

THE RECIPE

Walnut and Sun-Dried Tomato Fusilli with Crumbled Feta

4 servings · 15 minutes preparation · 15 minutes cooking

Ingredients

Step-by-step instructions

  1. Bring a large pot filled with 4 quarts of cold water and 1 tablespoon of salt to a rolling boil over high heat.
  2. Add 1 cup raw walnut halves to a dry 12-inch skillet over medium heat and toast for 4 to 5 minutes, shaking frequently until fragrant, then transfer to a cutting board to cool for 2 minutes before chopping finely or pulsing briefly in a food processor into coarse crumbs.
  3. Add 12 oz dried fusilli pasta to the boiling water and cook for 9 to 11 minutes until al dente, scooping out 1/2 cup of starchy pasta water before draining the noodles into a colander.
  4. In the same 12-inch skillet, heat 3 tablespoons extra virgin olive oil and 2 tablespoons reserved sun-dried tomato oil over medium-low heat.
  5. Add 3 cloves finely minced garlic and 1/2 teaspoon crushed red pepper flakes to the skillet, cooking for 60 seconds until aromatic without letting the garlic brown.
  6. Add 1/2 cup sliced sun-dried tomatoes, 1/2 teaspoon fine sea salt, and 1/4 teaspoon cracked black pepper, stirring for 2 minutes until heated through.
  7. Add the drained fusilli, toasted chopped walnuts, and 1/4 cup of the reserved pasta cooking water to the skillet, tossing vigorously over medium heat for 1 to 2 minutes until the oil and starchy water form a light emulsified sauce coating the spirals.
  8. Remove the skillet from the heat, pour in 1 tablespoon fresh lemon juice, fold in 1/2 cup chopped flat-leaf parsley, and gently scatter 5 oz crumbled sheep's milk feta over the pasta, folding once or twice so the cheese softens slightly without fully melting.
  9. Divide the warm pasta evenly among four serving bowls, spooning any extra walnuts and tomato strips from the bottom of the pan over each portion.

Kitchen notes

To achieve an even coating on the pasta spirals, chop the walnuts into varied sizes ranging from fine crumbs to small nibs. The fine crumbs blend directly into the warm olive oil and cooking water, producing an emulsified, creamy sauce without actual dairy cream, while larger walnut pieces maintain a desirable crunch. Watch the skillet carefully during toasting, as walnut oils burn quickly once heated through.

Storage & make-ahead

Transfer leftover pasta to an airtight container and refrigerate promptly within 2 hours. Store chilled for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water or olive oil until heated through to an internal temperature of 165 F / 74 C.

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An original recipe guide inspired by themes in our Pinterest research. Recipe has not been independently kitchen-tested. AI-generated image is illustrative; your finished dish may look different.

Frequently asked questions

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes, but you must reconstitute dry-packed tomatoes in boiling water for 10 minutes, then drain and slice them thoroughly. Substitute an additional 2 tablespoons of extra virgin olive oil for the reserved tomato oil called for in the recipe.

How do I keep the walnuts from burning during toasting?

Keep the heat strictly on medium and shake the dry skillet continuously. Walnuts contain delicate polyunsaturated fats that scorch quickly. Remove them to a cool plate immediately once you smell a toasted, nutty aroma.

Why is the feta added off the heat?

Sheep's milk feta softens gently when warmed, but intense stovetop heat can cause it to break down and release excess moisture. Folding it in off the heat preserves defined, salty pockets throughout the pasta.