Pasta With Walnut Pesto

• 1 pound Pasta, any short kind, like Farfalle
• 1 scant cups Walnuts, raw, about 3 oz.
• 1 small Clove of Garlic, peeled
• 1 ounce Parmigiano-Reggiano cheese, in chunks
• 1 slice Bread, sandwich white
• 1/2 cup Milk (any fat percentage)
• 4 tablespoons Extra-virgin Olive Oil
• 2 tablespoons Ricotta cheese
• 1/4 teaspoon Salt
• 1 sprig Marjoram, leaves only, optional
• 4-6 tablespoons Parmigiano-Reggiano cheese, finely grated, to pass at the table
• to taste Freshly ground black pepper

1. Cook the pasta in a large pot of boiling salted water, stirring occasionally, until tender but still al dente, or firm to the bite. Meanwhile...
2. Place the walnuts, chunks of Parmigiano-Reggiano cheese and garlic in a food processor and grind until it forms a thick paste.
3. Soak the slice of bread in the milk
4. Add the bread and the milk to the food processor, together with the remaining ingredients (but not the grated Parmigiano-Reggiano).
5. Blend until it forms a smooth sauce, scraping the sides occasionally with a spatula (silicone works best).
6. Drain the pasta, reserving 1/2 cup of the cooking water. Return the pasta to the cooking pot and toss immediately with the sauce. Add some of the reserved pasta water if the dish seems too dry. Serve hot, with a touch of freshly grated black pepper if desired, passing some finely grated Parmigiano-Reggiano cheese. Buon Appetito!

pasta, walnuts, clove of garlic, cheese, bread, milk, extravirgin olive oil, ricotta cheese, salt, marjoram, cheese, freshly ground black pepper

Taken from food52.com/recipes/28266-pasta-with-walnut-pesto (may not work)