Linguine with Walnut Béchamel Sauce and Sun-Dried Tomatoes

1 To make the Béchamel Sauce: Place the milk, walnuts, shallots, and garlic in a small saucepan in medium heat. Bring it to a boil. After it comes to a boil, turn down the heat to medium-low and let it simmer for 20 minutes, stirring frequently.
2 In another large pan, melt the butter in medium heat. Add flour and whisk for 2-3 minutes, until they are combined and flour is cooked. Slowly whisk in the milk and walnut sauce. Season it with salt and pepper. Let it come to a boil and turn down the heat to low. Simmer it for 15-20 minutes, stirring frequently. It will get slightly thicker. At the very last minute, add a pinch of nutmeg and stir to combine.
3 In the mean time, cook linguine according to the package instructions.
4 Place the cooked linguine in the béchamel sauce and stir to ensure that the pasta is totally coated with the sauce. Stir in the sun-dried tomatoes.
5 When ready to serve, individually plate the pasta on a large plate, sprinkle it with parsley and Parmesan cheese.