This post will be short and
walnut sauce blows my mind.
A little while back, I had mentionned how I went to a restaurant where I was introduced to this mouth-watering delight served over linguine. I came home deciding that I would make this one day too. However, I decided that I needed to do more than just copy what had been served to me. I needed to take it up a notch. So I asked myself this: "how can I make something rich and creamy even more decadent?" And then it dawned upon me: put it on top of puff pastry. Win. Win all around.