Pasta with Creamy Walnut Sauce
1 lb. pasta (spaghetti or any cut pasta)1 cup walnuts
2 cloves garlic, minced
1 oz crusty bread
½ cup milk
½ cup grated cheese (Pecorino Romano or Parmigiano)
Drizzle of olive oil
½ cup heavy cream
2-3 teaspoons parsley, minced
salt & pepper to taste
Bring 4 quarts of water to a boil. Salt water. Drop in pasta and cook until al dente, tender, but not mushy. Drain and reserve a cup of the cooking water.
Meanwhile make the sauce: crumble the bread in the milk and let soak for a few minutes, then squeeze out milk. Place bread, nuts, garlic, cheese, salt & pepper to taste, and drizzle of olive oil in a food processor. Process until it makes a smooth paste. With motor running, drizzle in the cream until incorporated and the sauce is creamy. Stir in the parsley, reserving some for serving.
In a large serving bowl, mix the walnut sauce with some of the reserved pasta water to make a looser sauce. Add more water as desired. Toss with the cooked pasta until well-coated. Sprinkle remaining parsley and some grated cheese. Serve warm.