Tagliatelle con le noci

Serve 4
Quick and Easy

2 T olive oil
2 dozen shelled walnuts, finely chopped, easiest in food processor or blender
1 t salt
1/2 t freshly ground black pepper
3 T tomato puree
1/2 cup unsalted butter
1/2 cup chicken broth
1 lb tagliatelle or fettucine
1 cup freshly grated Parmesan cheese
6 quarts water

Heat the olive oil in a small saucepan.
Add crushed walnuts, salt, and black pepper.
Sauté, stirring for 2 minutes over low heat.
Add the tomato puree and the butter, using a wooden spoon mix in with the walnut mixture.
Add chicken broth and cook over low heat for another 10 minutes, or until sauce has reduced.
Cook pasta.
Drain well and place in warm bowl.
Add the Parmesan cheese and toss.
Pour the walnut sauce over the tagliatelle and mix well.