Salsa di Noci (Walnut Sauce)
January 03, 2006 by Thomas Affatato
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Salsa di Noci
Walnut Sauce
18 walnut kernels
1/3-cup pine nuts
4 cloves of garlic
1 bunch parsley
1-cup light cream
Sea salt and fresh pepper
3 tbsp freshly grated locatelli cheese
1 1/3 tbsp butter
Blanch the walnut kernels and remove the skins. Chop the walnuts, pine nuts, garlic, and parsley finely in a blender, and pour into a bow. Slowly add the cream, stirring constantly. Season with salt and pepper.
Pour over the pasta, cooked until al dente with grated parmesan and melted butter.
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