1 16oz package rice spaghetti noodles
Walnut Sauce:
3 cups walnuts 3-4 cloves of garlic 5 cups water 1 tsp sea salt 1⁄4 tsp nutmeg 1⁄4 tsp crushed red chilies 1⁄2 cup olive oil 1⁄2 cup freshly grated parmesan cheese
Directions:
In a pot of salted water boil the walnuts and garlic until tender, about 15 minutes.
Then, using a slotted spoon drain the water off the walnuts and transfer the walnuts and garlic into a food processor. Reserve the cooking water for later.
With the walnuts and garlic in the food processor add the nutmeg, crushed red chilies, salt, and about 1 & 1⁄2 cups of the cooking water and process until smooth.
Now slowly add the olive oil and process until the mixture is creamy.
If you desire the sauce to be a thinner sauce simply use more of the reserved water and thin to desired consistency.
While you are boiling the walnuts for the sauce, as per package directions, boil the rice noodles, drain, rinse, and set aside.
Lastly, mix the sauce with the noodles and serve or heap the noodles onto a plate and spoon the walnut sauce over the top with a sprinkling of parmesan cheese.