Instructions: 

1. Melt butter in a skillet and sauté garlic until it is golden brown. Add walnuts, stir for 3 minutes and remove entire contents from heat.
2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes).
3. While pasta is cooking, add the mascarpone or cream cheese to the walnut mixture (-Or- *Use Pappardelle’s (11 oz.) Coconut Curry Sauce) and heat gently throughout.
4. Drain the pasta, toss in the grated Parmesan and transfer to a heated serving dish. Stir in the sauce and serve at once.