3/4 cup shelled walnuts
5 garlic cloves, minced
1/4 cup olive oil
1/4 cup freshly grated Parmesan cheese, plus extra for garnish
1 Tbsp fresh thyme, or 1/4 tsp dried thyme leaves, crumbled
1 pound spaghetti or spaghettini
Finely chop walnuts into a coarse meal, then add the garlic, olive oil, cheese and thyme, mixing to a creamy consistency. Add more olive oil if needed.
Cook pasta until just al dente. Drain and toss with sauce. Serve immediately.
Pass extra grated Parmesan at the table.
Serves 4.
