Fusilli with Walnut Sauce

[Guest guest]

Fusilli with Walnut Sauce (Fusilli Salsa di Noce)

From BL

 

1 cup (250 ml) walnuts, toasted and cooled

2 cloves garlic, finely chopped

Salt and freshly ground pepper to taste

1 cup (250 ml) Rich's or thick Dari-Free

1 lb (450 g) dried rice fusilli or pasta shape of your choice, cooked according

to package directions and drained

1/2 cup (125 ml) grated Soy Parmesan cheese

 

Combine the walnuts, garlic, salt, and pepper in an electric food processor and

process to coarsely chop the nuts.

 

Add the Rich's and process until the sauce is fairly smooth.

 

Combine the sauce, cooked pasta, and Parmesan in a serving bowl and toss to

combine.

 

Serve immediately. Serves 4 to 6.

 

Bon appetit from the Chef at World Wide Recipes