Spaghetti with Walnut Sauce

• 1 cup walnut pieces or halves
• 3 tbsp. plain breadcrumbs
• 3 tbsp. olive oil or walnut oil
• 3 tbsp. chopped fresh parsley
• 1 ~ 2 cloves garlic
• 1/4 cup butter or margarine at room temperature
• 2 tbsp. cream or plain yogurt
• salt and freshly ground black pepper
• 14 oz. spaghetti
• freshly grated parmesan cheese to serve

1. Drop 1 cup walnut pieces into a small pan of boiling water and cook for 2 minutes. Drain. Strip off the skins. Dry on paper towels. Coarsely chop and set aside about a quarter of the nuts.
   
   
2. Put in a food processor and grind to paste:
   the remaining nuts,
   3 tbsp. plain breadcrumbs,
   3 tbsp. olive oil,
   3 tbsp. chopped fresh parsley
   1 ~ 2 cloves garlic
   
3. Remove to a bowl, and stir in and mix:
   1/4 cup butter or margarine
   2 tbsp. cream or milk
   salt and freshly ground black pepper to taste
   
4. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and toss with the sauce. Sprinkle with the reserved chopped nuts and pass the Parmesan separately.
   
   
   
   
   

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