Earthy walnuts and rich cream come together into much more than the sum of those two parts to make a rich, creamy, and unusual pasta sauce in this easy recipe.
Prep Time: 1 hour
Cook Time: 5 minutes
Total Time: 1 hour, 5 minutes
- 1 1/2 cups walnut halves
- 1 cup cream
- 1/2 cup milk
- 1 tsp. salt, plus more to taste
- Put walnuts in a medium bowl and cover with boiling water and let sit a few minutes. Drain. Return walnuts to the bowl and cover with boiling water, again letting it sit for a few minutes. Drain walnuts and spread on a kitchen towel. Remove as much of the skins from the walnuts as you can stand since walnut skins are quite bitter (sometimes the skins are more cooperative to being removed than other times - just do what you can, but know that the more skin left on, the less creamy white and the more beige or even brown the sauce will be).
- Put the skinned walnuts in a medium bowl and cover them with the cream. Let soak for a few hours or overnight (chill). Whirl in a blender with milk and 1 teaspoon salt. Add more salt to taste.
- When ready to use, heat gently over low heat. Toss with hot pasta, adding chopped herbs, if you like.
Makes about 1 1/2 cups Walnut Cream.