I did run across her Creamy Peas and Walnut sauce for Pasta, and decided to try my hand at that.
I kept the original instructions pretty intact as I have a scale I use when I'm baking or making my Danish food. So it was easy for me to do it that way. However I did convert the measurements to cups for ease. I also cut the recipe in half, and found out I had more than enough sauce for my pasta.
Creamy Peas and Toasted Walnut sauce
500 g pasta of your choice (2 cups uncooked)
75 g chopped walnuts (3 oz or about 1 cup)
250 g green peas (fresh or frozen) (1 lb or 2 cups)
4 slices bacon
1 large onion, chopped
1-2 garlic cloves, smashed
175 ml white wine (3/4 cup)
125 ml heavy (or light) cream (1/2 cup)
125 ml low-fat milk (1/2 cup)
Prepare pasta as per directions. While the pasta is cooking prepare the walnuts by roasting them in a skillet without oil over medium-low heat until fragrant and golden brown, about 7-8 minutes. Drain the cooked pasta, and reserve. (I kept a little of the pasta water, just in case) Place the walnuts in a heat safe plate and let cool. While they are cooling, bring 1/2" salted water to a boil, add peas, and cook for 5-6 minutes until soft. Drain and set aside. Cook the bacon in a medium skillet or oven until crisp. Drain on paper towels and crumble. Discard all but 2-3 tsp bacon fat. Saute the onions in the bacon fat until soft, about 8-10 minutes. Add garlic and cook for 1 more minute. Add wine, cream, milk, bacon, and pepper to the onions and garlic and heat through for
about 5 minutes. Add the peas and cook for an additional minute.
Thicken with cornstarch if desired. Season to taste with salt and pepper. Serve pasta with sauce and top with walnuts.
***If I make this again, I will probably add some Mushrooms to it as I think it would complement the entire dish very well, and would probably also eliminate the bacon so I can serve it to my vegetarian friends. I found also that the onion totally overpowered the sauce. I think a shallot would be much better in this dish.