Tuscan Penne in Walnut-Garlic Sauce

1. 1

   Crush the basil, garlic, Pecorino, and walnuts into a semi-smooth paste in a mortar or in a food processor.

2. 2

   Add 1/2 teaspoon of the salt.

3. 3

   Beat in the olive oil in a thin, steady stream until a creamy paste forms; the sauce will not be smooth.

4. 4

   Set aside.

5. 5

   Bring 5 quarts of water to a boil; add the penne and the remaining 2 tablespoons of salt.

6. 6

   Cook until al dente, then drain, reserving 1 cup of the pasta cooking water.

7. 7

   Toss the penne with the sauce and the reserved pasta cooking water in a heated bowl.

8. 8

   Serve hot, sprinkled with the pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.