Tagliatelle with Walnut Pesto

• 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

1. Heat a large pot of well-salted water to the boil while you are preparing the pesto.
2. Put the walnuts and garlic in the food processor, and pulse until the nuts are chopped into very tiny bits (but dont grind them to a powder).
3. Scrape the ground nut-garlic mixture into the large bowl, and stir in the ricotta, olive oil, grated cheese, parsley, salt, and pepper, until thoroughly blended.
4. When the pesto is ready and the water is boiling, shake the nests of tagliatelle in a colander or strainer to remove excess flour.
5. Drop all the pasta into the pot at once, and stir to loosen and separate the strands.
6. Cover the pot, and over high heat return the water to a boil rapidly.
7. Set the cover ajar, and cook the pasta, stirring occasionally, for 2 to 4 minutes (or more, depending on thickness), until the tagliatelle are perfectly al dentein this dish, the pasta does not cook further when tossed with the pesto.
8. Working quickly, lift out the tagliatelle with a spider and tongs, and drop into the bowl with the dressing.
9. Drop the soft butter in dollops on the hot pasta, and toss until all the strands are nicely coated with the pestoif the dressing is too thick, loosen it with a bit of hot water from the pasta pot as you toss.
10. Serve immediately in warm bowls, with more grated cheese at the table.

walnut halves, garlic, ricotta, extravirgin olive oil, passing, fresh italian parsley, kosher salt, freshly ground black pepper, batch, butter, bowl

Taken from www.epicurious.com/recipes/food/views/tagliatelle-with-walnut-pesto-372292 (may not work)