Eastside Road, Healdsburg, March 22, 2009
THERE'S A WALNUT TREE next to the mailboxes, so last October, I think it was, I picked up a few fallen walnuts every time I went down to get the mail. I spread them out on a tray I'd made by stapling some quarter-inch hardware cloth to a wooden frame, and set that in the cab of the El Camino: a perfect drying apparatus.
A couple of days ago I sat out in the sun for an hour cracking yet another pound or so of them, and today I made the sauce. Lindsey found the recipe online (there's a version here). Simple enough: a quarter-pound of walnuts, toasted to enhance their flavor; a slice of bread soaked in a cup of milk; an ounce of Parmesan cheese, grated; a clove of garlic: put them all in a blender and make a thick creamy sauce. Add three or four tablespoons of olive oil and blend some more, salt and pepper to taste. (You may need to thin this with more milk.)
Cook your pasta and drain it, then toss it with the walnut sauce, and garnish with chopped parsley and walnuts. After the pasta, we had chard from the garden.
Cheap Pinot grigio