Fettuccine with Walnut Pesto

Directions

1. 1
   Bring a large covered pot of salted water to a boil.
2. 2
   Add the pasta and cook until al dente.
3. 3
   Reserve about a cup of the pasta-cooking liquid and then drain.
4. 4
   Meanwhile, make the Walnut Pesto: In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth.
5. 5
   Add the walnuts and process until an even-colored and somewhat lumpy paste is formed.
6. 6
   If youre using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.
7. 7
   Transfer the drained pasta to a serving bowl.
8. 8
   Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy.
9. 9
   Serve immediately, topped with basil and grated cheese, if you wish.
10. 10
    Serve with a simple green vegetable, such as broccoli or sauteed greens, or with a spinach salad with Caesar Dressing (page 220).
11. 11
    Make Watercress Crostini (page 136) to munch on until the pasta is ready.