Bring a medium pot of water to a boil. Add the walnuts and blanch for 3 minutes to soften the skins. Drain and rub them in a clean kitchen towel to remove the bitter brown skins (optional for a lighter, sweeter sauce).

Place the crustless bread slices in a small bowl and cover with the milk. Let soak for 10 minutes until completely soft.

Squeeze the milk from the bread and place the bread pulp into a food processor. Reserve the soaking milk.

Add the walnuts, garlic, pine nuts, and grated Parmigiano-Reggiano to the food processor.

Pulse the mixture while slowly drizzling in the extra virgin olive oil and 2-3 tablespoons of the reserved soaking milk until a thick, creamy paste forms.

Cook the pasta in a large pot of heavily salted boiling water according to the package instructions until al dente.

Before draining, reserve 240ml (1 cup) of the starchy pasta cooking water.

Transfer the walnut sauce into a large, warm serving bowl. Whisk in approximately 120ml (1/2 cup) of the reserved pasta water to loosen the sauce to a velvety consistency.

Drain the pasta and add it immediately to the bowl with the sauce. Add the fresh marjoram.

Toss the pasta thoroughly to ensure every strand is coated, adding more pasta water as needed to prevent clumping.

Taste and adjust seasoning with salt and black pepper.

Serve immediately in warmed bowls, topped with a few crushed walnuts and an extra sprinkle of Parmigiano-Reggiano.