In a heated sauté pan, begin by sautéing onions and walnuts in olive oil until onions
are tender. Add salt, pepper, chili flakes and cashew milk. Reduce mixture until sauce
Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for
al dente. Drain pasta and transfer to the pan with walnut sauce. Add some of the pasta
water if too thick. Add chopped green onions and serve. Top with lemon zest.