Walnut Cream Sauce

• 1 1/2 cups walnuts, toasted*
• 1 clove garlic, quartered
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh marjoram, chopped
• or 1/2 teaspoon dried marjoram
• 3 tablespoons olive oil
• 1/2 cup milk, (or more)
• 1 cup ricotta cheese
• 1/8 teaspoon cayenne pepper

In a blender chop nuts, garlic, and herbs together. Add oil and blend until incorporated, then add milk, cheese and cayenne and process again until smooth. (Thin with additional milk if too thick) Toss with hot pasta.
*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

Note : Makes about 2 1/2 cups of walnut cream sauce. Works best with cavatelli or small shells, or other small pasta that holds sauce well.
Recipe from "Rodale's Basic Natural Foods Cookbook"