Walnut Cream Sage Sauce

Natalie and I learned how to make this at a Sur La Table cooking class. It was served with spinach linguini alongside crispy prosciutto.

Note:Ratios are actually pretty important for this one. Makes ennough for 4 large servings.

Ingredients

• 2 c walnut halves
• 1 c heavy cream
• 1 clove garlic, minced
• 1/4 c parmesean + more to serve
• 2 sage leaves
• parsley, S&P

Recipe

Roast walnuts for 10 mins at 375°. Add half the nuts to the cream, sage, garlic, S&P, cheese in a food processor. Make it smooth.

Put the sauce into a large bowl. Add pasta and toss until coated. Add pasta water to thin the sauce.

Serve with hand-crushed walnuts on top along with more cheese and the parsley.