You can also use this as pesto sauce in a dairy pasta dish: Boil one pound box Tagliatelle or fettuccini noodles according to package directions, and drain with a pasta strainer, reserving 1/4 cup pasta water. Put noodles back into the pot, add reserved pasta water and two tablespoons unsalted butter. Cook on low heat until water has evaporated. Remove from heat and stir in the walnut-pesto sauce along with 1/4 cup grated Parmesan cheese. Place on a large platter and sprinkle with an additional 1/4 cup grated Parmesan cheese, as a garnish.
Photography by Moishe Wulliger
Food Styling by Renee Muller