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"