Parsley And Nut Sauce
|Olive oil||1⁄2 Cup (8 tbs)|
|Onions||2 Medium, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Ground toasted walnuts/Toasted pecans / cashews / peanuts||1⁄2 Cup (8 tbs)|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Finely chopped italian parsley||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Finely chopped roasted walnuts/Finely chopped roasted pecans / cashews / peanuts||1⁄2 Cup (8 tbs)|
|Whole wheat noodles/Spaghetti / macaroni||1 Pound, cooked al dente and drained|
1. Heat the oil in a small heavy skillet and saute the onions until tender but not browned. Add the garlic and nuts and cook for 1 minute longer.
2. Put the onion mixture in the container of an electric blender or food processor. Add the cheese, parsley, and pepper and blend or process until smooth. Stir in the nuts. If sauce is too thick add a little more olive oil.