The first time I made this dish, I prepared it exactly as described in the original recipe. I meant to do that again, hence no additional photos, but accidentally burnt the walnuts by forgetting to reduce the heat under them to low. So I just skipped them. No big deal. I'd even suggested in the Pasta Primavera post that if one were to omit the walnuts to add a bit if oil/butter to make up for lack of moisture. I forgot about that part too.
How did it turn out? OK, but on the dry side, just as I'd suspected it would. The Parmesan cheese in drier pasta dish tends to clump instead of becoming evenly distributed. Still very much edible.
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