Ingredients:
- 3 1/2 cups California walnuts, toasted
- 4 cups Italian parsley leaves, packed
- 2 cups Parmigiano Reggiano cheese, freshly grated
- 4 garlic cloves
- 1 1/2 cups extra virgin olive oil
- Salt and pepper to taste
- 4 pounds pappardelle pasta, fresh
- 1 1/2 cups California walnuts, toasted, chopped
Preparation:
- Place half of the walnuts, parsley, cheese and garlic in a food processor; process until finely chopped.
- With motor running, slowly pour in half of the oil; purée until smooth. Transfer to a bowl and repeat with remaining ingredients, making a total of 2 batches. Season with salt and pepper; set aside. (Makes approximately 4 cups)
- Cook pasta in boiling salted water until al dente, about 3 to 4 minutes. drain, reserving some of the cooking water. For each serving, toss 2 cups of cooked pasta with 1/4 cup Walnut Pesto adding some of the reserved cooking water as required thinning the pesto; tossing well to coat evenly.
- Transfer to a warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
