Directions

In a dry skillet set over medium high heat toast the walnut for two or three minutes, stirring often. They should be slightly browned and fragrant. Let the cool for 5 minutes before proceeding.

Put the walnuts into a food processor with the parsley leaves and pulse until a fine texture is achieved.

Add the butter, and pulse a few more times to mix somewhat.

Turn the machine on again and gradually add the olive oil in a steady stream with the blade turning continuously. Once a thick and creamy fully emulsified mixture is achieved turn off the machine and adds the garlic, Parmesan, cream and a pinch each of salt and pepper. Pulse the mixture several more times to mix thoroughly.

Cook the pasta in a large pot of boiling water and salted water until al dente. Drain and toss the pasta with the walnut sauce. Serve immediately with additional cheese for sprinkling.