Yield: 2 servings
|2 tablespoons||Walnut or olive oil|
|3||Cloves garlic; peeled and finely|
|3 tablespoons||Crme fraîche or 4tbsp / 60ml fromage|
|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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Converted by MM_Buster v2.0l.