Back From Italy: Venice and Cinque Terra



1/2 cup extra virgin olive oil

1/2 cup walnut pieces

2 cloves garlic, peeled

1/4 cup grated Parmigiano-Reggiano

4 tablespoons whipping cream


In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute. Pour into a 12 to 14-inch saute pan and set aside. Add cream to pan.

Place pansoti (or whatever pasta you use) in 6 quarts of boiling water and cook until tender, about 4 to 5 minutes. Drain, saving a little of the pasta water, and pour pasta and water into pan with sauce. Place over medium heat and toss to coat.   Serve immediately with additional cheese on the side if desired.