| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Veg4, Vegetarian |
2 |
servings |
INGREDIENTS
| 14 |
|
Walnuts |
| 12 |
oz |
Pasta |
| 2 |
tb |
Walnut or olive oil |
| 3 |
|
Cloves garlic; peeled and finely |
|
|
; crushed |
|
|
Salt |
|
|
Black pepper |
| 3 |
tb |
Milk |
| 3 |
tb |
Cr.me fraîche or 4tbsp / 60ml fromage |
|
|
; frais |
| 2 |
oz |
Parmesan cheese; freshly grated |
| 12 |
|
Fresh basil leaves; roughly torn |
INSTRUCTIONS
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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