Pansotti

• Salt and black pepper to taste
• 1 thick slice Italian bread
• 1/2 cup milk
• 1 cup walnut or pecan halves
• 2 garlic cloves, peeled
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried
• 1/2 cup extra virgin olive oil
• 1 pound linguine, spaghetti, or other long pasta

1. Bring a large pot of water to a boil and add salt.
2. Soak the bread in the milk.
3. Combine the nuts, garlic, cheese, and marjoram in a food processor and turn the machine on.
4. With the machine running, gradually add the oil, using just enough so that the mixture forms a very thick paste.
5. Squeeze out the bread and add it to the mix, which will be very thick.
6. Now add the milk the bread soaked in and enough water to make a saucy mixture.
7. Season with salt and pepper.
8. Cook the pasta, stirring occasionally, until it is tender but not mushy.
9. When it is ready, drain itreserve some of the cooking waterand toss with the sauce.
10. If the mixture appears too thick, thin with a little of the pasta-cooking water (or more olive oil).
11. Taste and adjust the seasoning, then serve, with more Parmesan.

salt, bread, milk, walnut, garlic, parmesan cheese, marjoram, extra virgin olive oil, linguine

Taken from www.epicurious.com/recipes/food/views/pansotti-385918 (may not work)