Fettuccine With Walnut Pesto

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SF Gate


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1 small clove garlic

4 ounces shelled walnuts

1 tablespoon extra virgin olive oil

1/4 cup whole-milk ricotta

Salt as needed

Freshly ground black pepper

1/4 cup heavy cream

9 ounces dried egg fettuccine

1/4 cup freshly grated Parmigiano-Reggiano

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