In a saute pan swirl chopped garlic and walnuts. Which will give them a chance to share perfumed notes with one another.
When the two are golden brown let a river of cream flow over them. Though before the cream should start to boil add the juice of the lemon that you caught- nice and steady as not to curdle the cream and spoil the fun.
As the cream thickens toss in spoonfuls of freshly grated Parmesan and a half of a spoon of grated lemon rind.
Serve it over hot al dente pasta and have a loaf of crusty bread to soak up every ounce of the lemon walnut sauce.
Exact measurements are not my style, thought I figure if the ingredients are fresh it seldom matters.