Walnuts grow all over Italy. The best come from Campania and Liguria and are a great basis for a walnut pasta sauce.
- 2 cup shelled walnuts
- 1 cup chopped parsley leaves only
- ¼ cup butter room temperature
- .75 cup good quality olive oil
- 2 clove garlic minced
- ½ cup grated parmesan cheese
- ¼ cup heavy cream
- salt and pepper
- 1 pound dried pasta
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.