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Linguine With Walnut Pesto Cookbook Review & Recipe From The Glorious Pasta Of Italy By Domenica Marchetti

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The Kitchn
Related tags
main-dish vegetarian dinner italian


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1/2 cup/55 g walnut pieces

1 large or 2 small cloves garlic, coarsely chopped

1/2 tsp kosher or fine sea salt

2 tbsp extra-virgin olive oil

2 tbsp walnut oil or extra-virgin olive oil

1 tbsp finely chopped fresh flat-leaf parsley

1/2 cup/55 g freshly grated Parmigiano-Reggiano cheese, plus more for serving

3/4 cup/170 g whole cow's milk ricotta cheese

Freshly ground black pepper

1 lb/455 g dried linguine

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