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1
Heat a large pot of well-salted water to the boil while you are preparing the pesto.
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2
Put the walnuts and garlic in the food processor, and pulse until the nuts are chopped into very tiny bits (but dont grind them to a powder).
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3
Scrape the ground nut-garlic mixture into the large bowl, and stir in the ricotta, olive oil, grated cheese, parsley, salt, and pepper, until thoroughly blended.
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4
When the pesto is ready and the water is boiling, shake the nests of tagliatelle in a colander or strainer to remove excess flour.
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5
Drop all the pasta into the pot at once, and stir to loosen and separate the strands.
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6
Cover the pot, and over high heat return the water to a boil rapidly.
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7
Set the cover ajar, and cook the pasta, stirring occasionally, for 2 to 4 minutes (or more, depending on thickness), until the tagliatelle are perfectly al dentein this dish, the pasta does not cook further when tossed with the pesto.
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8
Working quickly, lift out the tagliatelle with a spider and tongs, and drop into the bowl with the dressing.
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9
Drop the soft butter in dollops on the hot pasta, and toss until all the strands are nicely coated with the pestoif the dressing is too thick, loosen it with a bit of hot water from the pasta pot as you toss.
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10
Serve immediately in warm bowls, with more grated cheese at the table.
