Spaghetti Con Salsa Di Noci

• 1 cup walnut pieces or 1 cup walnut halves
• 3 tablespoons plain breadcrumbs
• 3 tablespoons parsley, chopped
• 2 garlic cloves (optional)
• 1/4 cup butter, at room temperature
• 2 tablespoons cream
• salt and pepper
• 14 ounces whole wheat spaghetti
• 1/4 cup parmesan cheese, freshly grated

1. Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts.
2. Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper.
3. Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately.

walnut halves, breadcrumbs, parsley, garlic, butter, cream, salt, whole wheat spaghetti, parmesan cheese

Taken from www.food.com/recipe/spaghetti-con-salsa-di-noci-135274 (may not work)