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
- Place half of the walnuts, parsley, cheese and garlic in food processor; process until finely chopped.
2. With motor running, slowly pour in half of the oil; purée 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)
3. 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 thinning the pesto; tossing well to coat evenly.
4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and shaved or grated cheese, as desired. Serve immediately.
BY- Chef Sabyasachi Gorai