Rigatoni with Roasted Garlic and Toasted Walnut Sauce

Created by Marilyn Harris – Food Industry Consultant, Cookbook Author & Radio Talk Show Host
 

1 cup GoldRIver Orchards Walnut halves
4 large cloves garlic
1-1/2 cups light cream
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly shredded Parmigiano-Reggiano
1 pound rigatoni, cooked “al dente”
3 tablespoons chopped flat-leaf parsley

Spread the walnuts on a baking sheet and toast in a preheated 350 F. oven for 10 to 12 minutes, stirring once. Cool.

Chop the walnuts in the food processor. Add the garlic and cream and process into a sauce.

Add salt, pepper, cheese and mix well.

Drain the cooked pasta. Immediately toss the sauce into the hot pasta. Stir in the parsley.

Serve immediately.