Pansoti with Walnut Sauce

Step 1

Bring a large pot of salted water to a boil. Add the 12 oz pansoti and cook according to package directions until al dente, about 8-10 minutes. Reserve 1 cup pasta water before draining.

Step 2

While pasta cooks, toast the 1 cup walnuts in a dry skillet over medium heat until fragrant, about 3-4 minutes. Let cool slightly.

Step 3

In a food processor, combine the toasted walnuts, 1 garlic clove, 3 tbsp olive oil, and a pinch of salt. Pulse until finely ground, about 30 seconds.

Step 4

Transfer the walnut mixture to a large skillet. Add the 0.5 cup heavy cream and 0.5 cup grated Parmesan. Warm over medium heat, stirring, until the sauce is smooth and slightly thickened, about 3-4 minutes.

Step 5

Add the drained pasta to the skillet with the sauce. Toss to coat, adding reserved pasta water a splash at a time if the sauce is too thick, until the sauce clings to the pasta.

Step 6

Remove from heat. Stir in the 0.25 cup fresh basil leaves. Serve immediately with extra Parmesan if desired.

Step 7

Season with salt to taste and enjoy warm.