Pappardelle With California Walnut Pesto

• 3 1/2 cups California walnuts, toasted
• 4 cups Italian parsley leaves, packed
• 2 cups Parmigiano-Reggiano cheese, freshly grated
• 4 cloves garlic
• 1 1/2 cups extra virgin olive oil
• Salt and pepper to taste
• 4 pounds pappardelle pasta, fresh
• Toppings:
• 1 1/2 cups California walnuts, toasted, chopped
• Parmigiano-Reggiano cheese (optional)

1. 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; 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).
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 to thin the pesto; toss well to coat evenly.
4. Transfer to warm pasta bowl; sprinkle with 1 tablespoon chopped walnuts and grated Parmigiano-Reggiano cheese as desired. Serve immediately.

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Taken from www.allrecipes.com/recipe/269246/pappardelle-with-california-walnut-pesto/ (may not work)