Ingredients
14 walnuts
12oz / 350g pasta
2tbs / 60ml walnut or olive oil
3 cloves of garlic, peeled and finely crushed
salt
black pepper
3tbsp / 45ml milk
3tbsp / 45ml créme fraîche or 4tbsp / 60ml fromage frais
2oz / 50g vegetarian parmesan cheese, freshly grated
12 fresh basil leaves, roughly torn
Method
1. Stand the walnuts upright on a solid surface, and tap the
pointed ends smartly with a hammer, to smash the shells.
Prise out the kernels and roughly chop them.
2. Cook the pasta according to packet directions.
3. Meanwhile make
the sauce: Heat the oil in a frying pan with the walnuts and garlic.
Sauté them gently for 2-3 minutes.
Season well.
Pour in the milk and the creme fraiche or fromage frais, and half of the vegetarian
parmesan cheese.
Allow the sauce to thicken for about 3 minutes, then add the basil.
4. Drain the pasta and combine it with the sauce.
Serve with the remaining vegetarian parmesan.
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