In a food processor, purée all of the ingredients until very smooth. Season with salt and pepper. Set aside.
In a large pot of salted boiling water, cook the pasta until al dente. Reserve 1 ½ cups (375 ml) of the cooking water and drain the pasta.
In a skillet over medium heat, warm the walnut cream with 1 cup (250 ml) of the reserved cooking water. Add the pasta and toss well to coat. Adjust the seasoning. Add more reserved cooking water if the consistency is too thick. When ready to serve, garnish with the chopped walnuts and more Parmesan cheese.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.