Toasted Walnut Pasta

It isn't that I'm particularly shy. It's just that playing the piano in public makes me, well nervous, sweaty, and generally uncomfortable. It started in first grade at my first recital at Gladys Simcock's school of piano. I'd always enjoyed playing "Papa Haydn" at home with my wild brothers and sisters running around, but my fingers felt like uncoordinated blocks of wood when people sitting in folding chairs were sitting still and actually listening to the music I was producing. Gradually with time and multiple disharmonious errors, I was able to overcome my fear and play an occasional hymn at church, accompany the random soloist who couldn't find anyone better, and substitute for children's singing time for Sunday school. But now that my children are becoming better violinists with more and more opportunities to play in public, I've been forced into that awkward spot of lengthy public piano playing. Like today. The two charges were asked to prepare a special musical number for today's services. They shimmied proudly to the front of the congregation and put their bows into playing position. I, on the other hand, gulped, walked stiffly to the piano, with several sheets of music crammed into sweaty armpit. Doggone it, I thought I'd already conquered this Goliath. Only now, it's worse. Much worse, because not only am I nervous for myself, I'm also nervous for them. (Especially because they don't have the good sense to be nervous at all, counfound it! They don't even consider the what ifs, the maybes, the potentials for imperfections. And I sure don't want to tell them.) So instead of just my fingers feeling like blocks of wood like before, now my whole body feels like a double for Robocop. Robocop just can't be that artistic on the piano in church, no matter how many hours he practices at home. Truthfully, the music came out just fine, actually beautifully, if you were only listening to the violins, and just fine if you were listening to the pale-faced and clammy accompanist.

So here's my question for you, dear readers:

What makes you nervous? Is it public speaking, dancing, going to a restaurant alone, playing an instrument on stage, giving a speech, delivering a presentation at work, asking for a raise, getting weighed at the Dr.'s? What is it? Leave me a comment and help me feel better about my own adolescent bout of panic.

In the meantime, here's a simple recipe that so simple that it wouldn't cause the least anxiety in anyone. It's fast-20 minutes, healthful (think heart-healthy nuts), and downright creamy and delicious. This luxurious blender sauce will be ready in the time it takes to boil your pasta. (You can always add some cooked shrimp or chicken for a fuller meal, too.) It's so perfectly delicious that I dub it my new favorite. Now at least I don't have to panic over dinner. Phew!

Money Saving Tips:

If you are a nut lover, buy the big bags and save a few pennies. If not, and they end up going bad before they can be used, try buying from the bulk bins, a cup or two at a time. They may cost a little more, but it's worth it not to waste. Pasta dinners are still one of the cheapest choices around, so keep your cupboard stocked with a variety of shapes.

Toasted Walnut Pasta

Slightly Adapted from Nigella Lawson

Estimated Cost: $5.50

3/4 cup chopped walnuts
1 clove garlic, minced
1 slice bread, crusts removed
2/3 cup milk (I used 2 percent)
1 ounce grated Parmesan, plus more for garnish
3 tablespoons olive oil
Salt and pepper
1 pound any flat short pasta (I used whole grain)
1/2 cup chopped Italian parsley, for garnish
Directions
Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
Pour into a bowl, and set aside.
Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

Come Back for a Chinese New Year Dinner:

Orange Sesame Chicken, Year Long Noodles, Soy-Honey Broccoli and

Almond-Brown Sugar Cookies