Spaghetti & Walnut Sauce

An out-of-season dish that I absolutely had to try at Milano's Emilio e Carlo. The air con was on full blast, so I pretended it was winter. No parmesan allowed!

a few fresh walnuts

2 tblsp pinenuts

1 tblsp pesto

3 tblsp chopped prosciutto cotto (or jambon de Paris)

1-2 tsp home-made breadcrumbs

a couple sprigs of parsley

2 tblsp EVOO

1 tsp flour

4 tblsp panna (or light cream)

1-2 tblsp bechamel (optional)

s&p

1. put all of the ingredients in a mixer until you have a paste
2. melt butter, add a thumbnail of flour
3. saute paste, add panna to loosen up, as well as some bechamel, if you like
4. make pasta, drain, add to pan and stir to coat the pasta
5. season and serve