1. Toast walnuts in 12-inch skillet over medium heat until golden and fragrant, 2 to 4 minutes. Process 1 cup walnuts in food processor until finely ground, about 10 seconds. Transfer to small bowl. Pulse remaining 1/2 cup walnuts in food processor until coarsely chopped, 3 to 5 pulses. Bring wine to simmer in now-empty skillet over medium-high heat; cook until reduced to 1/4 cup, about 3 minutes. Whisk in cream, walnuts, Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Remove pan from heat and cover to keep warm.

2. To serve, return pan to medium heat. Add pasta, 1/2 cup reserved cooking water, and chives; toss to combine, adding remaining cooking water as needed to adjust consistency. Season with salt and pepper to taste; serve immediately.

Makes 2 cups enough for 1 pound pasta

URL: http://www.cooksillustrated.com/recipes/detail.asp?docid=35742