Walnut Cream Sauce

Heat water in a small saucepan until it reaches its boiling point. Add walnuts and cook for 5 minutes, or until they have lost some of their firmness. Remove from heat and set aside for now.

In a mortar and pestle, combine crushed garlic and a small amount of sea salt. Use the pestle to mash everything together until you have a smooth, thick paste. Add the walnuts that are now sitting in a bowl and mash until they're well combined with the garlic mixture. Then, add some dried herbs like marjoram, thyme, and oregano to the bowl with the walnuts. Use your hands or a spoon to mash everything together until it's all smooth and slightly chunky.

Pour the walnut mixture into a large bowl. Slowly pour olive oil into the bowl while whisking constantly to create a thick, creamy sauce. Add some heavy cream and grated Pecorino Romano cheese to the bowl and whisk until everything is well combined. Add a pinch of black pepper and some sea salt to taste.

Fill a large pot with water that's been lightly salted. Bring the water to a rolling boil and then stir in fettuccine pasta. Return the pot to its boiling state and cook the pasta over medium heat until it's cooked through but still has some bite, about 8 minutes. Drain the pasta and set it aside for now.

Combine the cooked fettuccine with the walnut sauce in a large bowl. Sprinkle some fresh chives on top of everything to add a pop of color and flavor.