Ingredients
- 450 gm penne pasta
- 120 gm walnuts, toasted and coarsely chopped
- 2 tbsp olive oil
- 2 cloves garlic minced
- 120 ml heavy cream
- 50 g freshly grated Parmesan cheese
- salt to taste
- Ground black pepper
- parsley/ coriander leaves
Method
- In a dry skillet over medium heat, toast the walnuts until fragrant and lightly browned about 5 minutes. Stir occasionally to prevent burning. Remove from heat and set aside.
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta cooking water before draining.
- In the same skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the toasted walnuts to the skillet and stir to combine. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, allowing the sauce to thicken slightly. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
- Add the cooked penne pasta to the skillet with the walnut sauce. Toss to coat the pasta evenly. If the sauce is too thick, gradually add some of the reserved pasta cooking water until the desired consistency is reached.
- Divide the pasta among serving plates. Garnish with parsley Serve immediately.