walnut creme pasta sauce

This is one of those simple no mess, and truley delicious recepies. I first ate something like it and had my tastebuds delighted in the kensington rectory kitchen and well here is my copy and now a long favourite among home recepies. You need pasta. The recepie is really good with chease filled ravioli or even plain pasta such as penne. Set pasta to boil. And as you do get a smaller pot for the sauce. You will need cream. Minced Walnuts. Pamesan cheease grated. A glob of butter. A tea spoon of honney or sugar. Pepper or salt if needed ( but salt may not be needed due to parmezan) Pour in cream to heat add chease, wallnuts and rest of ingridients and stir with woden spoon unilt it simmers and thickens. Pour over hot buttered pasta. Eeat quick as the pasta suck up the sauce as it cools.