This is just about the easiest sauce to make. It’s also quite fast. If you weren’t aware of it, you may like to know that walnuts are rich in the fatty acids every health guru has been going on and on about lately. The Omega-3′s. So this is a healthful dish. Will this cost you many points in calories? Heck yeah. But if you only eat a cup of it, and the pasta is home made, the points are not wasted on your hips.
Here’s what you do to make it:
Put the following ingredients in your food processor;
1 1/2 cups lightly toasted walnuts
1/3 cup olive oil
3 medium garlic cloves (roughly chopped)
1 tsp salt
freshly ground pepper to taste
1/4 cup boiling water
Pulverize the heck out of it. When it’s all ground up, slowly add the olive oil.
When you’ve got a smooth paste, add about 1/4 cup boiling water.
Add it to 16 oz hot cooked pasta of your choice. (You can use half the walnut sauce on the 16 oz of pasta if you like a real light coating of sauce, or you can use it all. I prefer more sauce.)
Recipe Note: You can add a little of the pasta cooking water to the sauce to make it even creamier. I always add a liberal amount of Parmesan to each serving but it is delicious without the cheese. An excellent accompaniment to this dish are roasted vegetables, my favorite being roasted asparagus.