Rotelli with Walnut Sauce

• 1 pound rotelli or fusilli (corkscrew pasta)
• 1 1/2 cups toasted walnuts (see Note)
• 2 tablespoons unsalted butter
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup heavy cream
• 1/2 cup chopped fresh flat-leaf parsley

1. Bring a large pot of salted water to a boil over high heat.
2. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
3. Drain the pasta, reserving 1 cup of the cooking liquid.
4. Meanwhile, in a food processor combine the walnuts, butter, salt, and pepper.
5. Pulse to combine.
6. With the machine running, drizzle in the olive oil in a steady stream.
7. Transfer the mixture to a small bowl and stir in the Parmesan, then the cream.
8. When the pasta is done, place it in a large bowl while still very warm.
9. Stir in the walnut sauce.
10. Add the reserved pasta liquid, 1/4 cup at a time, until the sauce completely coats the pasta, using only as much as needed.
11. Sprinkle with the parsley, toss, and serve.
12. To toast nuts, spread them on a baking sheet and place in a 350F oven for 5 to 10 minutes, or until fragrant and golden brown; stir them once or twice as they toast and watch to see that they dont get too dark.
13. (You can also toast them in a dry skillet over medium-high heat, tossing as they toast.)
14. Transfer to a bowl to cool.

fusilli, walnuts, unsalted butter, salt, freshly ground black pepper, extravirgin olive oil, parmesan cheese, heavy cream, parsley

Taken from www.epicurious.com/recipes/food/views/rotelli-with-walnut-sauce-394298 (may not work)