Nut ragu from Six Seasons of Pasta: A New Way with Everyone's Favorite Food (page 71) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • patioweather on February 16, 2026

    I've been trying to eat more nuts for my cholesterol, so this made me very happy. It's worth noting that in the one recipe in the book that uses this as a component, he also adds butter.

  • SheilaS on November 14, 2025

    I made this to use in the pasta with butternut squash and am looking forward to trying it in other ways. I used the immersion blender a little more than I probably should have as I ended up liking the texture of the nuts quite a lot in the finished dish.

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