Walnut sauce for pasta

Yield: 2 servings

Measure Ingredient
14 Walnuts
12 ounces Pasta
2 tablespoons Walnut or olive oil
3 Cloves garlic; peeled and finely
; crushed
Black pepper
3 tablespoons Milk
3 tablespoons Cr‚me fraîche or 4tbsp / 60ml fromage
; frais
2 ounces Parmesan cheese; freshly grated
12 Fresh basil leaves; roughly torn

1. Stand the walnuts upright on a solid surface, and tap the pointed ends smartly with a hammer, to smash the shells. Prise out the kernels and roughly chop them.

2. Cook the pasta according to packet directions.

3. Meanwhile make the sauce: Heat the oil in a frying pan with the walnuts and garlic. Saut‚ them gently for 2-3 minutes. Season well. Pour in the milk and the creme fraiche or fromage frais, and half of the parmesan cheese. Allow the sauce to thicken for about 3 minutes, then add the basil.

4. Drain the pasta and combine it with the sauce. Serve with the remaining parmesan.

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