Pasta con Nussa

As requested, here is the "recipe" for Christmas Pastas.  Please note that, because I have only seen this made one time, there could be errors in my recollection and explanation:

What You Need

Equipment:

Two large pots

Blender

Food processor or grinding attachment for your mixer

Garlic Press (or a good mincing hand)

A large mixing bowl

Spatula

Lasagna dish

Ingredients:

1 box of lasagna noodles

1 large container of shredded Parmesan

A bulb or two of garlic.  Or three.

1 loaf of white sandwich bread

Walnuts (at least a bag, probably more.  I am unclear on the quantity.  Eventually you will need something like 4 cups of ground walnuts.)

Salt and Pepper

What You Do

In a rather large pot, boil lasagna noodles.  In another pot of slightly smaller size, fill it about three quarters of the way with water and simmer.  In either a food processor or a fancy nut crushing attachment to your blender, finely grind walnuts so that your processed nuts are the consistency of a damp crumbly pate.  Open a bag of sliced white sandwich bread.  Grab a handful and put it in the pot of simmering water.  (Yes, really.  Do this.  Do not ask questions.)  When your bread is mush, scoop it out with a slotted spoon and plop it in a blender with your mushy ground nuts.  Blend with minced garlic.  Your blender should produce a smooth pale, grayish brown sauce that is not runny but not too thick.  (I realize that this is very vague.  I am sorry.)  Pour this saucy mixture into a large mixing bowl.  Add Parmesan, salt and pepper.  Taste it.  Smile or question what you have made.  If there is some ingredient that you need more of, put in more.  This might require you to put the sauce back in the blender.  That is fine.  If it is to your liking, rejoice.  Grab your cooked noodles (you may want to LIGHTLY oil these while they are awaiting their embrace with the sauce as they tend to stick and you do not want this.  Or leave them sitting in cold water, so they are not still cooking and wipe off the excess water from each noodle when you use them).  In a lasagna dish (I may have made this term up.  I don't really care.  Grab a dish you would bake lasagna in.  It should be about 13" long, 9" or so wide, and about 3" high.)  put a generous layer of sauce in the bottom.  Place down a layer of noodles.  Then some sauce.  Then some Parmesan. Then noodles.  And sauce and Parmesan and noodles and sauce and Parmesan.  You can make a little song while you layer.  When you are done layering (when you run out of noodles), sauce up the top and sprinkle with more Parmesan.  Cover and put it in your fridge.  It is meant to be served cold. 

In an hour or two, or twenty minutes if you throw patience to the wind, take out your Pasta con Nussa, sigh with delight, cut in, and enjoy.