Cara's Cucina: White Pesto

1 c. walnut halves and pieces 1/2 loaf crusty Italian bread, stale or toasted 1 c. parmesan cheese 3-4 cloves of garlic 1 lb. pasta

Pasta in a white pesto sauce.

Pasta in a white pesto sauce. (9/20/13)

1 c. walnut halves and pieces
1/2 loaf crusty Italian bread, stale or toasted
1 c. parmesan cheese
3-4 cloves of garlic
1 lb. pasta
milk
pasta

- Toast walnuts in a pan until fragrant, remove from heat, roughly chop and add to food processor
- Toast bread until crunchy if not stale. Cut into small cubes and place in a bowl. Pour enough milk over to coat the bread. Allow it to sit for 15-20 minutes, tossing every 5 minutes and adding more milk if it has all been absorbed
- Peel garlic cloves and add to food processor
- Add cheese to food processor
- Squeeze any excess milk out of bread with your hands and place bread in food processor, reserve bowl with milk
- Salt and pepper to taste and blend all ingredients until smooth. If mixture is too thick, add remaining milk from bowl while the food processor is running
- Add pesto to a large saute pan and set over low heat
- Bring a large pot of salted water to boil and cook pasta according to package instructions
- Before draining pasta, reserve at least 2 cups of pasta water
- Add cooked pasta to pan with sauce, toss to coat. If sauce is still too thick, add pasta water until desired consistency is reached
- Serve pasta warm in bowls with extra cheese and a sprinkle of fresh parsley

Buon Appetito!
 

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