The first step is to toast your walnuts. In my toaster oven it only takes about 5 minutes on 400, but in the big oven it usually takes 9 or 10 minutes. Be sure to watch them because they can go from beautiful to burnt in seconds. When you smell them it's time to start watching like a hawk (or just take them out).
Next you put the walnuts, cream, garlic, and salt & pepper into the blender. Don't forget to put the liquid in first. Liquid first, always. Blend on high until the walnuts are completely blended into the cream. When you take the lid off of the blender, you will be punched in the face by one of the most incredible aromas you've ever smelled. Dramatic? Maybe, but you let me know.
In the meantime, boil your pasta according to the directions. I prefer fusilli for this dish because those spirals really grab onto the sauce. I also realized that I prefer wheat pasta for this. It's nuttiness is a great match. As I mentioned, I halved the recipe. If you don't feel comfortable eye-balling it to use half of the box, you can weigh it out. Drain the pasta and then stir in the sauce. I realize this sauce is already quite rich, but a sprinkle of parmesan or romano really finishes it off.
1 lb pasta
1 cup walnuts, toasted
1 cup heavy cream
1 or 2 cloves of garlic - this is going to stay raw so be careful if you don't like a strong garlic taste
salt and pepper to taste
parmesan, to sprinkle on top
Blend walnuts, cream, garlic, and salt & pepper in the blender until smooth. Add to cooked pasta. Sprinkle with parmesan, and enjoy!
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