Tagliolini with Arugula-Walnut Sauce

• Kosher salt
• 1 cup walnuts
• 3 cups baby arugula
• 1 clove garlic, smashed
• 1/2 cup freshly grated Pecorino
• 1/2 cup freshly grated Parmigiano
• Extra virgin olive oil
• 1/2 cup heavy cream
• 1 recipe Chef Annes All-Purpose Pasta Dough (page 102), cut into tagliolini, or 1 pound fresh tagliolini
• Big fat finishing oil

1. Preheat the oven to 350F.
2. Bring a large pot of well-salted water to a boil.
3. Put the walnuts on a baking sheet and roast for 6 to 7 minutes.
4. Combine the walnuts, arugula, garlic, Pecorino, and Parmigiano in a food processor and puree until the mixture is a coarse paste.
5. While the machine is running, drizzle in just enough olive oil to get the paste from coarse to smooth.
6. Stop, scrape down the sides, and add the cream.
7. Pulse, pulse, pulse until the cream is just combined; season with salt and taste to make sure its delicious.
8. Put the pesto in a large wide saucepan and loosen it with a couple ladlefuls of the pasta wateryou dont want it to be thin, but you want it to be a sauce.
9. Bring to medium heat.
10. Cook the pasta for 3 to 4 minutes or until tender but still toothsome.
11. Drain the pasta and toss with the sauce, stirring vigorously to coat.
12. Add a drizzle of big fat finishing oil and stir once more.
13. Serve immediately.
14. Heres a tip: To avoid burning your nuts, set a timer.
15. Once you start to smell themits too late!

kosher salt, walnuts, baby arugula, clove garlic, freshly grated pecorino, extra virgin olive oil, heavy cream, recipe, oil

Taken from www.epicurious.com/recipes/food/views/tagliolini-with-arugula-walnut-sauce-378167 (may not work)