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Walnut and Parmesan Cheese Sauce for Pasta
Preparation info
- Yield:
2 cups
- Difficulty
Easy
Appears in
Published 1991
A dry, well-aged goat or sheep’s milk cheese may be substituted for the Parmesan cheese in this sauce. Don’t worry if this sauce separates; that’s part of its rustic charm.
Ingredients
| shelled walnuts |
Method
- Chop the walnuts in a food processor; use the pulse mechanism to avoid turning the walnuts into a purée. The pieces should be about the size of peppercorns.
- Gently heat the chopped walnuts in the olive oil and cream. Do not let the sauce boil.
- Stir in the grated cheese and the parsley. Simmer for 1 minute. Season with salt and pepper.
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