| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Veg4, Vegetarian | 2 | Servings |
INGREDIENTS
| 14 | Walnuts | |
| 12 | oz | Pasta |
| 2 | T | Walnut or olive oil |
| 3 | Cloves garlic, peeled and | |
| finely | ||
| crushed | ||
| Salt | ||
| Black pepper | ||
| 3 | T | Milk |
| 3 | T | Crme fraîche or 4tbsp / |
| 60ml fromage | ||
| frais | ||
| 2 | oz | Parmesan cheese, freshly |
| grated | ||
| 12 | Fresh basil leaves, roughly | |
| torn |
INSTRUCTIONS
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. Cook the pasta according to packet directions. 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. Drain the pasta and combine it with the sauce. Serve with the remaining parmesan. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 768
Calories From Fat: 342
Total Fat: 38.8g
Cholesterol: 115.2mg
Sodium: 2866.6mg
Potassium: 1211.5mg
Carbohydrates: 52.6g
Fiber: 10.9g
Sugar: 20.5g
Protein: 57.6g