Method

Cook the Pasta:

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta water, then drain the pasta in a colander.

Prepare the Walnut Sauce:

While the pasta cooks, place the walnuts in a food processor or blender. Blend until finely ground but not completely smooth, leaving a bit of texture.

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

Stir in the ground walnuts and cook for an additional 2 minutes, allowing the flavors to meld.

Combine Sauce and Pasta:

Pour in the heavy cream and stir until combined. Let the sauce simmer for about 5 minutes, stirring occasionally. If the sauce is too thick, add some reserved pasta water until the desired consistency is reached.

Stir in the grated Parmesan cheese (if using) and season with salt and pepper to taste.

Toss the Pasta:

Add the drained pasta to the sauce, tossing gently to coat. Allow it to sit for about 5 minutes to let the flavors blend.

Serve:

Plate the pasta, garnishing with fresh parsley and an extra sprinkle of Parmesan cheese, if desired. Serve warm.

Variations

Vegan Option: Replace heavy cream with coconut cream or cashew cream and omit the Parmesan cheese.

Add Protein: Incorporate grilled chicken or sautéed shrimp for added protein.

Herb Infusion: Add fresh herbs like basil or thyme for an extra layer of flavor.