If you recall, I mentioned that you may see some recipes in my blog that you never heard of before. Well, this is one of them. Aunt Rosie loved her nuts – especially walnuts. So, why not make a pasta sauce incorporating her favorite? That’s exactly what we did……….This was very popular at my restaurant.
4 cloves garlic (peeled and finely chopped)
2 tblsp pure olive oil
1 1/2 cups walnuts (finely chopped)
1 cup parmesan or romano cheese
1 1/2 quarts of heavy cream
1/4 teaspoon parsley (fresh or dried – chopped)
1/2 cup white wine
Salt to taste
In a large pot, saute the garlic in olive oil until translucent.
Add walnuts, parmesan or romano cheese, heavy cream, parsley, white wine, and salt. Bring to a very light boil then immediately turn down heat. Simmer for about 25 minutes; stirring very frequently so the cream does not burn. (If you see the cream is getting too thick, remove from heat because it’s ready.)
Remove from heat. Toss your cooked/drained pasta in the sauce. Serve
Note: This cream sauce goes nicely with a large flat shaped pasta, such as fettuccine, tagliatelle, or linguine. It even goes well with large bowtie type pasta. Makes enough for 1 lb pasta.