Fettuccine in walnut sauce

contributed by Seamus F.

Serves 2

1 lb fresh or dry Fettuccine
1 cup whole shelled walnuts
1 cup grated Parmasan
1 cup ricotta cheese
1/4 cup cream
3 tablespoons olive oil
chopped parsley and black pepper to taste

1. Chop walnuts and toast at 425F until brown and fragrant, 2-3 minutes. 
2. Put toasted walnuts in food processor with. Blend until smooth. 
3. Add ricotta to nut mixture and blend. Mix well with a spatula. 
4. Add Parmasan and blend. 
5. Add cream a tablespoon at a time and blend until desired consistency. 
6. Cook pasta as per directions on package.  
7. Top pasta with sauce, parsley and pepper and serve.

Editor’s note:
This sauce goes well with any thick pasta. Tagliatelle is an excellent alternative.