1. Bring water to a boil in a small saucepan. Add walnuts and cook until they have softened slightly, about 5 minutes. Drain and set aside. 2. Combine garlic and 1 pinch sea salt in the bowl of a mortar and pestle. Grind to create a thick paste. Add walnuts, marjoram, thyme, and oregano. Grind until combined and slightly creamy, but still coarse. 3. Transfer the walnut mixture to a large bowl. Slowly whisk in olive oil to form a thick emulsion. Add heavy cream and Pecorino Romano cheese, whisk until combined. Season with black pepper and sea salt to taste. 4. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, return to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain. 5. Toss walnut sauce with pasta. Garnish with fresh chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
