Fettuccine with Walnut Pesto

• 1 pound fettuccine or other pasta
• 1 cup chopped fresh or canned tomatoes
• 2 garlic cloves, minced or pressed
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1 cup toasted walnuts
• 1/2 cup very thinly sliced fresh basil leaves (optional)
• 1 cup grated Pecorino Romano or Parmesan cheese (optional)

1. Bring a large covered pot of salted water to a boil.
2. Add the pasta and cook until al dente.
3. Reserve about a cup of the pasta-cooking liquid and then drain.
4. Meanwhile, make the Walnut Pesto: In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth.
5. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed.
6. If youre using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.
7. Transfer the drained pasta to a serving bowl.
8. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy.
9. Serve immediately, topped with basil and grated cheese, if you wish.
10. Serve with a simple green vegetable, such as broccoli or sauteed greens, or with a spinach salad with Caesar Dressing (page 220).
11. Make Watercress Crostini (page 136) to munch on until the pasta is ready.

pasta, tomatoes, garlic, extravirgin olive oil, salt, walnuts, very, romano

Taken from www.epicurious.com/recipes/food/views/fettuccine-with-walnut-pesto-376525 (may not work)