? cup walnuts
1/3 cup olive oil
2 cloves garlic, shopped
1 tablespoon chopped Italian parsley
1 pound spaghetti
1 cup freshly grated fior di Sardegna or Tuscan caciotta
Bring walnuts in food processor until they are finely ground but not pasty. Do not overgrind, or oil will be released.
In skillet large enough to accommodate pasta later, heat nuts, olive oil, garlic, and parsley over gentle heat until the garlic is softened but not colored, about 7 minutes. Remove skillet from heat and set aside.
Meanwhile, cook pasta according to package instructions until not quite al dente (still slightly undercooked). Drain, reserving 1 cup of cooking water. While pasta is still dripping, transfer it to the skillet with the sauce. Using two large forks and keeping the gentlest heat possible under the skillet, distribute the sauce well through the pasta adding as much of the reserved cooking water as you need to moisten the sauce. You will likely use less than ? of it.
Add cheese to pasta, toss, then remove from heat and transfer to a warmed serving bowl.
from Vegetarian Table: Italian.