April 26, 2018
Sauce, Savory Sauces, Side Dishes,
Dairy, Cheese, Parmesan, Nuts/Seeds, Walnut, Italian, Easy/Beginner Cooking, Quick Meals, Easter, Entertaining, Fall/Autumn, Romantic Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spring, Kosher Dairy more
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"I made this many years ago to serve with pasta.
I must admit to using shelled walnuts but I am posting this traditional recipe as written.
I am not a fan of walnuts, but DH and the others loved it.
This is enough to dress 350gr of pasta (12oz or 3/4 pound)"
Shell the walnuts and toast the kernels in the oven (watch they do not burn), then remove the skins ( I use a clean tea towel and rub the skins off). Chop walnuts, pine nuts and garlic finely (or place in a blender or food processor).
Melt the butter in a pan, and add the chopped nut mixture and cook on a medium heat until golden.
Season with salt and pepper, remove from the heat and stir in the Parmesan cheese & pour over the cream and mix really well.
This is ready to serve over cooked pasta.
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