Pappardelle with California Walnut Pesto

Directions

Ingredients :

3 ½ cups California walnuts

toasted

4 cups Italian parsley leaves

packed

2 cups Parmigiano-Reggiano cheese

freshly grated

4 cloves garlic

1 ½ cups extra virgin olive oil

Salt and pepper to taste

4 pounds pappardelle pasta

fresh

1 ½ cups California walnuts

toasted

chopped

3 tablespoons Parmigiano-Reggiano cheese

Methods :

Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.

With motor running, slowly pour in half of the oil; puree until smooth. Transfer to 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 cooked pasta with 1/4 cup walnut pesto, adding some of the reserved cooking water as required to thin the pesto; toss well to coat evenly.

Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.