When life throws you a lemon, catch it.
In a sauté pan, swirl chopped garlic and walnuts, allowing them to share their perfumed notes with one another.
Once they are mingling, pour a river of cream over them.
But before the cream starts to boil, add the juice of the lemon you caught, nice and steady, to prevent curdling and spoil the fun.
As the cream thickens, sprinkle spoonfuls of freshly grated Parmesan and half a spoonful of grated lemon rind.
Serve it over hot, al dente pasta, and have a loaf of crusty bread ready to soak up every ounce of the lemon-walnut sauce.
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