Rotelli with Walnut Sauce

1. 1

   Bring a large pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.

3. 3

   Drain the pasta, reserving 1 cup of the cooking liquid.

4. 4

   Meanwhile, in a food processor combine the walnuts, butter, salt, and pepper.

5. 5

   Pulse to combine.

6. 6

   With the machine running, drizzle in the olive oil in a steady stream.

7. 7

   Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.

8. 8

   When the pasta is done, place it in a large bowl while still very warm.

9. 9

   Stir in the walnut sauce.

10. 10

    Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed.

11. 11

    Sprinkle with the parsley, toss, and serve.

12. 12

    To toast nuts, spread them on a baking sheet and place in a 350F oven for 5 to 10 minutes, or until fragrant and golden brown; stir them once or twice as they toast and watch to see that they dont get too dark.

13. 13

    (You can also toast them in a dry skillet over medium-high heat, tossing as they toast.)

14. 14

    Transfer to a bowl to cool.

* Per serving · 4 servings · Values may vary.

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