PASTA WITH CHÉVRE AND WALNUTS

Serves six

Ingredients

•    1½ lbs. linguine
•    2 Tb. oil (walnut oil, preferably)
•    3 oz. walnuts, coarsely chopped
•    ¼ lb. mushrooms, sliced
•    4 oz. heavy cream
•    ¾ lb. goat cheese (chèvre), crumbled
    •    ¾ cup parsley, chopped
•    salt
•    freshly ground pepper

Directions

While pasta is cooking, heat oil and sauté mushrooms and walnuts. In a separate pan, heat the heavy cream and stir in the goat cheese, leaving some lumps. Drain pasta and toss with the mushroom-walnut mixture. Then toss with the cheese mixture, adding the parsley, salt and fresh pepper at the end. Serve immediately.

Note: For a lighter dish, omit the cream, add a dash of lemon juice and steamed broccoli florets