4 c. fresh Italian parsley leaves (about 1 bunch)

I c. walnuts, toasted

6 t. chopped garlic

1 1/2 t. grated lemon peel

1/2 c. olive oil

1 lb. fusilli (1″ long pasta twisted to resemble a braid)

2 T. butter

1 lb. Louisiana crawfish tailmeat

1/4 c. fresh lemon juice

1 pt. cherry tomatoes

Blend parsley, 3/4 c. walnuts, 5 t. garlic and lemon peel in processor or blender until nuts are finely chopped. With machine running, add oil and blend until a coarse paste forms. Season to taste with salt and pepper. Stem and halve cherry tomatoes and set aside. Cook pasta until just tender. Meanwhile, melt butter in heavy skillet and saute’ remaining garlic 30 seconds. Add crawfish and saute’ 2 minutes. Add lemon juice and cook 1 minute longer. Drain pasta well and return to same pot. Add parsley sauce and toss until well coated. Mix in crawfish and tomatoes. Season with salt and pepper. Transfer to serving platter and top with remaining nuts. Serves 6.