|CLASSIC pasta||walnut pesto|
This is a Ligurian alternate to basil pesto. Also terrific. And also a classic. This is a basic, simple version. For a slightly more complex version see tagliatelle with walnut pesto.
for the pesto:
In a preheated oven of 350 degrees, spread the walnuts on a baking sheet and toast for 10-12 minutes, until golden. Cool, and then finely chop.
Using a blender (pesto was traditionally made in a mortar with pestle, but a blender works excellently), put in the walnuts and garlic and mix for a few seconds. Then add the olive oil and salt, the red pepper flakes and parsley and salt and blend at a high speed until the sauce approaches being creamy (not too much, however, as a little roughness in the texture is wonderful).
When the blending is completed, transfer the sauce into a mixing bowl and stir in the parmesan and add a twist or so of freshly ground pepper, and blend well.
It is now ready for combining with your favorite pasta, such as trofie or linguine or whatever.