Recipe: Nut Sauce for Pasta (blender or food processor, 1970's)

NUT SAUCE

2 cups milk, scalded
1/4 cup (1/2 stick) butter, melted
1/4 cup fresh bread crumbs
1 1/2 cups walnuts, coarsely chopped
2/3 cup pine nuts
1 clove garlic
1/2 teaspoon salt
1 pinch marjoram
1 pinch thyme
Olive oil (optional, as needed)
Hot cooked pasta (for serving)

Combine milk, butter and bread crumbs. Transfer to blender or food processor fitted with steel blade. Add walnuts, pine nuts, garlic and seasonings. Blend until mixture forms a smooth paste.

Thin with several drops of olive oil, if necessary. Toss with freshly cooked pasta.

Makes 4 servings
Source: Bon Appetit magazine, March 1978