Ingredients

• 3 cups water , or as needed
• 1.5 cups walnuts
• 2 cloves garlic , peeled
• 1 pinch sea salt
• 1 teaspoon chopped fresh marjoram
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 0.5 cups extra-virgin olive oil
• 0.75 cups heavy cream
• 1 cup finely grated Pecorino Romano cheese
• freshly ground black pepper to taste
• sea salt to taste
• 1 , 16 ounce
• 0.5 bunches fresh chives , finely chopped

Instructions

1. 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. 2 Combine garlic and 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. 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 and whisk until combined. Season with black pepper and sea salt to taste.
4. 4 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in 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. 5 Toss walnut sauce with pasta. Garnish with fresh chives.

Nutrition per serving