Pasta with Walnuts and Garlic

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             FOOD FUNNY
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Thanks to Anna Welander for this touch of Southern wisdom:

Things I Have Learned From Texas

Raccoons will test your melon crop and let you know when they are ripe.

"Coldbeer" is one word.

There ain't no such thing as "lunch." There is only dinner and then there's supper.

"Sweetened ice tea" is appropriate for all meals and you start drinking
it when you are two.

"Jeet?" is actually a phrase meaning, "Did you eat?"

All the festivals across the state are named after a fruit, a vegetable
or a varmint.

The first day of deer season is a national holiday.

A carbonated soft drink isn't a soda, cola, or pop. It's a Coke
regardless of brand or flavor.

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             TODAY'S RECIPE
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With walnuts growing over much of Italy, this is a classic recipe that
makes the most of just a few available ingredients.

Pasta with Walnuts and Garlic (Pasta con Salsa di Noci)

1 cup (250 ml) walnuts, toasted and cooled
2 cloves garlic, finely chopped
Salt and freshly ground pepper to taste
1 cup (250 ml) heavy cream
1 lb (450 g) pasta shape of your choice, cooked according to package directions and drained
1/2 cup (125 ml) freshly grated Parmesan cheese

Combine the walnuts, garlic, salt, and pepper in an electric food
processor and process to coarsely chop the nuts. Add the cream and
process until the sauce is fairly smooth. Combine the sauce, cooked
pasta, and Parmesan in a serving bowl and toss to combine.
Serves 4 to 6.
Received on Tue May 20 19:36:39 2008