From Pumpkin Pasta on October 17, 2024
Serves 2
½ cup heavy cream
1 clove garlic, peeled and smashed
¼ cup walnuts, toasted and chopped
Kosher salt and ground black pepper
8 oz pasta
In a small sauté pan, combine cream with garlic. Bring cream to a boil, lower heat and simmer until cream has thickened. Add chopped walnuts and continue to simmer. Season to taste with salt and pepper.
Bring a large pot of salted water to a boil. Cook pasta, stirring occasionally, to al dente. When ready, drain, reserving a cup of pasta water. Toss pasta with sauce. If mixture appears too thick, thin with pasta cooking water.
Serve with additional walnuts and grated Parmigiano Reggiano
Comments