- Cook the pasta according the package in a large pot of boiling salted water until al dente. When finished, drain and return to the pot.
- Meanwhile, In a large heavy skillet over medium heat, toast the walnuts in small batches. Shake the pan occasionally until fragrant and starting to darken, 2 to 3 minutes.
- In the blender, combine half of walnuts, the cream, and garlic and blend until smooth; season with salt and pepper.
- Toss with pasta, remaining walnuts, Parmesan, and parsley. Serve with more Parmesan.