We got insprired to try this from a book our pal Natasha lent us. It’s easy to make, and a creamy sauce based on milk, not cream…so the guilt factor is a little lower.
1/2 cup walnut pieces
2 T butter
11/4 cups milk
1 cup fresh breadcrumbs*
2 T freshly grated parmesan cheese (we used lots more than that and it was pecorino romano)
pinch freshly grated nutmeg (OK seriously, who grates their own nutmeg?)
salt and ground black pepper to taste
fresh rosemary sprigs to garnish (we skipped those altogether)
*When they say fresh, they mean fresh. Using dry means you’ll have to tinker with the milk and cheese ratios to keep it saucier than chunkier.
1. Toast walnuts in dry, wide, flat skillet, over medium-high heat, 3-5 minutes or until fragrant, stirring constantly. Coarsely chop if desired. Set aside.
2. In medium saucepan, heat butter and milk until butter is completely melted.
3. Stir in breadcrumbs and nuts and heat gently for two minutes, stirring constantly until thickened. If sauce appears to become too thick, add a splash more milk.
4. Add parmesan cheese, nutmeg, salt and pepper to taste.
5. Toss with cooked pasta. Serves 2-4 people.