Pasta with Creamy Walnut Sauce

2 cups walnuts, toasted
3 cloves garlic, peeled and crushed
450g short pasta (such as penne or fusili)
juice and zest of 1 lemon
1/2 cup parmesan cheese, grated finely
freshly ground black pepper
to serve: fresh chopped herbs such as thyme, basil and parsley, breadcrumbs, chilli oil

Bring a large pot of water to the boil to cook the pasta. Pasta should be cooked in water as salty as the sea.

Crush the walnuts and garlic together in a mortar and pestle or pulse in the food processor. Leave this mixture a little chunky for texture.

Cook the pasta according to the packet instructions. Drain when cooked.

Reserve 2 cups of the pasta water.

Whisk 1 cup of the pasta water into the walnut mixture, adding more until your mixture is as thick is thickened cream. Around 1 3/4 cups water is usually enough.

Stir in half the cheese, 2 tbs lemon juice or to taste, freshly ground black pepper, Add salt to taste.

Transfer the cooked pasta to a large bowl and toss with the walnut sauce. Sprinkle with the lemon zest and top with some fresh herbs, bread crumbs and a drizzle of chilli oil.