Tuscan Penne in Walnut-Garlic Sauce

• 2 cups basil leaves
• 1 garlic clove, peeled
• 12 cup freshly grated pecorino romano cheese
• 2 cups shelled walnut halves
• 2 tablespoons salt
• 12 teaspoon salt
• 3 tablespoons extra-virgin olive oil
• 1 lb penne rigate
• 12 teaspoon fresh ground black pepper

1. Crush the basil, garlic, Pecorino, and walnuts into a semi-smooth paste in a mortar or in a food processor.
2. Add 1/2 teaspoon of the salt.
3. Beat in the olive oil in a thin, steady stream until a creamy paste forms; the sauce will not be smooth.
4. Set aside.
5. Bring 5 quarts of water to a boil; add the penne and the remaining 2 tablespoons of salt.
6. Cook until al dente, then drain, reserving 1 cup of the pasta cooking water.
7. Toss the penne with the sauce and the reserved pasta cooking water in a heated bowl.
8. Serve hot, sprinkled with the pepper.

basil, garlic, freshly grated pecorino romano cheese, shelled walnut halves, salt, salt, extravirgin olive oil, penne rigate, ground black pepper

Taken from www.food.com/recipe/tuscan-penne-in-walnut-garlic-sauce-431137 (may not work)