Tagliatelle with Walnut Pesto

Name: Tagliatelle with Walnut Pesto
Yield: serves 6 as main course
Ingredients: 2 cups walnut halves or pieces, toasted; 2 plump garlic cloves, peeled; 1 1/2 cups ricotta, preferably fresh, drained; 6 tablespoons extra-virgin olive oil; 6 tablespoons freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; 3 tablespoons chopped fresh Italian parsley; 1 teaspoon kosher salt; Freshly ground black pepper to taste; 1 batch (1 1/2 pounds) Homemade Tagliatelle (page 136); 3 tablespoons soft butter; Freshly grated Grana Padano or Parmigiano-Reggiano for the table; A food processor; a large, deep serving bowl, big enough to toss all the pasta in

December 9, 2011

This uncooked dressing, enriched with ricotta and butter, is delicious and quite different from the herb-based pestos I’ve found in other regions. You can blend it together in a bowl while the pasta water is heating up and have a distinctive pasta appetizer or main course in minutes. To retain its vibrant, fresh flavors, it is important not to cook the pesto, just toss it with the tagliatelle and serve.

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