First things first: bring a large pot of salted water to a rolling boil. Once the water is bubbling like a hot spring, toss in your chosen pasta. Cook according to the package directions until al dente, which usually takes around 8 to 10 minutes. Remember to stir occasionally to keep it from sticking.

While the pasta is cooking, it’s time to make that creamy walnut sauce. In a food processor, add the toasted walnut halves, smashed garlic cloves, olive oil, lemon juice, and zest. Blitz until the mixture becomes smooth and creamy. It should have a thick, yet spreadable consistency. If it’s too thick, feel free to add a little water from the pasta pot to loosen things up.

Once the pasta is ready, reserve about a cup of the pasta cooking water, then drain the rest. While the pasta is still hot, return it to the pot and immediately add the walnut sauce. Toss everything together, making sure the pasta is fully coated. This is where the magic happens! If it feels a bit dry, add some of that reserved pasta water until you reach the desired creaminess.

Next, sprinkle in the freshly grated Parmigiano-Reggiano cheese and a generous amount of cracked black pepper. Toss it all again, allowing the heat from the pasta to melt the cheese and really permeate the dish with flavor.

You can serve the pasta right away. Plate it in bowls, garnishing with fresh herbs, extra cheese, or even homemade golden breadcrumbs if you’re feeling fancy. A drizzle of chile-infused oil can add an extra kick!