Fettuccine with Walnut-Parsley Pesto

• 3/4 cup walnut halves (3 ounces)
• 1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely chopped
• 1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
• 1/2 pound fettuccine
• 1 garlic clove, smashed
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1/2 cup vegetable stock
• 1 tablespoon unsalted butter

1. Preheat the oven to 350.
2. Toast the walnuts in a pie plate for 7 minutes, or until golden; let cool.
3. Coarsely chop 1/4 cup of walnuts and transfer to a bowl; add the 2 tablespoons of chopped parsley and half of the grated Parmesan.
4. In a large pot of boiling salted water, cook the pasta until al dente; drain.
5. In a mini food processor, pulse the remaining 1/2 cup of walnuts with the 1/4 cup of parsley leaves and the garlic until finely chopped.
6. Add the remaining grated Parmesan cheese and the olive oil and process to a coarse puree.
7. Season the pesto with salt and pepper.
8. Return the pasta to the pot.
9. Add the vegetable stock and butter and simmer until the liquid is nearly absorbed, 1 to 2 minutes.
10. Off the heat, add the pesto and toss until combined.
11. Transfer the pasta to a bowl, garnish with the walnut, parsley and Parmesan topping and Parmesan shavings and serve.

walnut halves, flatleaf parsley, parmesan cheese, fettuccine, garlic, extravirgin olive oil, salt, vegetable stock, unsalted butter

Taken from www.foodandwine.com/recipes/fettuccine-with-walnut-parsley-pesto (may not work)