Walnut sauce for pasta
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 14 | Walnuts | |
| 12 | ounces | Pasta |
| 2 | tablespoons | Walnut or olive oil |
| 3 | Cloves garlic; peeled and finely | |
| ; crushed | ||
| Salt | ||
| Black pepper | ||
| 3 | tablespoons | Milk |
| 3 | tablespoons | Crme fraîche or 4tbsp / 60ml fromage |
| ; frais | ||
| 2 | ounces | Parmesan cheese; freshly grated |
| 12 | Fresh basil leaves; roughly torn | |
Directions
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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