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| 14 | Walnuts |
| 12 x ca. 30 g | Pasta |
| 2 Esslöffel | Walnut or olive oil |
| 3 | Cloves garlic; peeled and finely |
| | Crushed |
| | salt |
| | black pepper |
| 3 Esslöffel | milk |
| 3 Esslöffel | Cr, me fraîche or 4tbsp / 60ml fromage |
| | Frais |
| 2 x ca. 30 g | parmesan freshly grated |
| 12 | Fresh basil leaves; roughly torn |
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1. Stand the walnuts upright on a solid surface, and tap the pointed ends smartly with a hammer, to smash the shells. Prise out the kernels and roughly chop them.
2. Cook the pasta according to packet directions.
3. Meanwhile make the sauce: Heat the oil in a frying pan with the walnuts and garlic. Saut, them gently for 2-3 minutes. Season well. Pour in the milk and the creme fraiche or fromage frais, and half of the parmesan cheese. Allow the sauce to thicken for about 3 minutes, then add the basil.
4. Drain the pasta and combine it with the sauce. Serve with the remaining parmesan.
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