I took one of my favorite Patricia Wells pasta recipes and made a few changes by lightening up and adding some roma tomotoes. The garlic and walnuts together make for a heavenly sauce. Try adding a little fresh snipped parsley to give it a nice brightness.
1/2 c walnuts
3/4 c half-n-half (or heavy cream)
3 cloves of garlic
1/2 tsp salt
3 roma tomatoes, chopped
1/2 lb of whole wheat pasta (or regular)
Boil a large pot of water and add about 1/4 cup salt.
Heat a pan over medium high heat, add walnuts and toast shaking the pan frequently. Keep an eye on them as they go from toasted to burnt really quick.
Peal garlic and slice in half remove green germ and toss in food processor, add salt and pulse till finely chopped.
Add walnuts to garlic and pulse until fine crumbs.
Add half-n-half and blend for several minutes until thickened.
Cook pasta according to package. When cooked, drain pasta, reserving a little water. Return to pan, add sauce and put on over low heat, add tomatoes, and stir. Cook for 2 minutes and serve in large bowls.
Serves 2, but can be easily doubled.
11 WW PP