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You’ll discover in this Italian California dish a robust flavor with the Romano cheese and a yum factor with the California walnuts. Pair with a glass, or bottle, of buttery Chardonnay from Flora Springs vineyard in Napa Valley
Pasta with Creamy Garlic and Walnut Sauce
- 1 ½ cups of heavy cream
- 1 cup of walnuts
- ¾ cup of shredded romano cheese
- 2 garlic cloves, peeled
- 1 teaspoon of salt
- ½ teaspoon of ground black pepper
- 1 pound of bow tie shaped pasta
Directions: place cream, walnuts, cheese, salt and pepper and garlic into a food processor and blend until mixture is smooth. Cook pasta according to the package directions, and drain. Toss pasta with the sauce and return to a pan to heat the sauce. May garnish with cilantro and additional walnuts. *candied walnuts make the pasta have a little sweet kick.
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