INGREDIENTS
1 lb pasta – Spaghetti or Buccatini
1 1/2 cup Walnuts
4-6 sprigs fresh Thyme
1 cup Leccino Il Fiorello Olive Oil and more for finishing
Salt and Pepper to taste
1 cup Parmesan or Grana Padano cheese grated for finishing the dish
PROCESS
1. Toast the walnuts in a frying pan just until fragrant
2. Allow to cool
3. Coarsely chop the walnuts and set aside
4. Pick thyme leaves from their sprigs and chop
5. In a saucepan mix the walnuts, thyme, and enough olive oil to make a sauce
6. Season with salt and pepper and keep warm
7. Cook pasta to al dente
8. Drain the pasta and place in a serving bowl
9. Top warm pasta with the roasted walnut sauce
10. Finish the dish at the table with the grated cheese
11. Drizzle with more olive oil to your taste
