3 ounces farfalle pasta
1/2 cup low-fat milk
4 tablespoons Basic Walnut Butter
1/4 cup grated pecorino or Grana Padano cheese
1/8 teaspoon black pepper
1/8 teaspoon salt
1 tablespoon fresh parsley, finely chopped
1/2 cup California walnuts
Cook the farfalle pasta in salted water.
As the pasta is cooking, mix the milk and walnut butter in a small pan at low heat. Add pecorino or Grana Padano to taste.
When the pasta is finished, drain it, add to the walnut sauce, and stir well.
Season with salt and pepper to taste, and garnish with chopped parsley and walnuts.
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