12 oz Egg tagliarini

2 c Walnut meats

3 Cloves fresh garlic

1/4 c Butter

1/4 c Olive oil

1/2 c Grated Parmesan cheese

Cook tagliarini as directed for about 9 minutes or until al dente. While tagliarini is cooking, mix walnut meats in blender with enough hot tagliarini water to make a paste. Add garlic, butter, olive oil and Parmesan cheese; blend, adding enough hot water to form desired consistency. Pour sauce over drained tagliarini; toss until well coated and serve hot. Sprinkle on additional Parmesan cheese if desired.