This dish is not for folks with food issues – I call it a triple threat cos it’s got gluten, dairy and nuts – the garlic makes it special!
4 – 6 cloves garlic, green germ removes
1 c walnuts, toasted
8 oz creme fraiche
10 oz of pasta
Cook pasta according to package.
Toss nuts and garlic in a processor and finely chop. Add creme and pulse to combine.
Reserve a cup of pasta water. Then drain pasta, toss with sauce adding a little water if too thick.