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350gpappardelleor other long pasta
50ggrated parmesan cheese
Place the walnuts into the small bowl of a food processor and pulse quickly to break them down slightly.
Add the pine nuts, garlic and oregano then whizz until you have a course crumble.
Add the olive oil and pulse to combine. (Don't over whizz it or you will end up with something that resembles sandy peanut butter!)
Tip the nut mixture into a frying pan and add the sultanas.
Cook the nut mixture over a low heat, stirring occasionally.
Bring a large pan of water to the boil, salt it generously and cook the pasta as per the instructions.
Once the pasta is cooked, use a jug or cup to remove about 250ml (1 cup) of cooking water.
Drain the pasta and return it to the pan. Mix in the cooked nut sauce and stir to combine.
Loosen the pasta and sauce down with cooking water. I usually have to add about 100ml of the water, but add it slowly until you have a creamy coating consistency.
Serve sprinkled with the parmesan and perhaps a sprinkle of chopped parsley.
I have noted this as vegetarian as all the vegetarians I know are all locto-ovo-vegetarians and eat cheese. I know that ovo-vegetarians don't eat cheese so you may wish to serve the cheese separately. If you have vegans for dinner, ditch the cheese and ensure you buy pasta that isn't made with eggs.