Sugo Di Nocci

• 4 ounces walnut halves
• 12 ounce butter
• 2 tablespoons olive oil
• 1 garlic clove
• 4 ounces parmesan cheese
• 1 pinch salt and pepper
• 1 lb fettuccine pasta
• 1 large tomatoes

1. Heat oven to 350F
2. Cook the pasta in lightly salted boiling water according to package directions.
3. Spread walnuts on a baking sheet and place in oven for 7-8 minutes.
4. Allow them to cool, then rub/shake them in a clean dry towel to remove skins, then leave to cool.
5. Blend together the walnuts, butter, oil and garlic until they are reduced to a smoothish paste, transfer to a bowl, stir in half the cheese and season to taste.
6. Stir 6 tablespoons of boiling salted water into the walnut paste.
7. Drain the pasta, transfer to a warmed dish and mix well with the walnut paste and chopped tomato.
8. Serve with the remaining cheese on top.

walnut halves, butter, olive oil, garlic, parmesan cheese, salt, pasta, tomatoes

Taken from www.food.com/recipe/sugo-di-nocci-335785 (may not work)