- 1 lb whole wheat pasta
- 1 cup walnut pieces
- 3 Tbsp plain breadcrumbs
- 3 Tbsp olive oil
- 3 Tbsp Italian flat-leaf parsley
- 1 clove garlic
- 1/4 cup butter, at room temperature
- 2 Tbsp heavy cream
- Salt and freshly ground pepper
- Freshly ground Parmagiano-Reggiano
Bring a large pot of heavily salted water to a boil over high heat. Add spaghetti and cook, stirring occasionally, until al dente, 10-12 minutes.
Bring a saucepan of water to a boil over high heat. Add walnuts and blanch, 1-2 minutes. Drain in a fine-mesh sieve. Slip off skins and dry nuts on paper towels. Coarsely chop and set aside 1/4 cup nuts.
In a food processor, add remaining 3/4 cup walnuts, breadcrumbs, oil, parsley and garlic. Process until a paste forms. Transfer to a large bowl. Add butter and cream, season with salt and pepper and stir until mixture is combined.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and transfer to large bowl. Toss pasta in sauce. Serve with grated cheese.