Fettuccine With Walnut-Parsley Pesto

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3/4 cup walnut halves (3 ounces)

1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely chopped

1/2 cup freshly grated Parmesan cheese, plus shavings for garnish

1/2 pound fettuccine

1 garlic clove, smashed

1/4 cup extra-virgin olive oil

Salt and freshly ground pepper

1/2 cup vegetable stock

1 tablespoon unsalted butter

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