Fettuccine w/ Walnut Parsley Pesto

Ingredients:

• 3/4 cup walnut halves
• 1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely chopped
• 1/2 cup parmesan cheese, freshly grated, 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

Instructions:

Preheat the oven to 350°. Toast the walnuts in a pie plate for 7 minutes or until golden, then let cool. Coarsely chop 1/4 cup of walnuts and transfer to a bowl, then add the 2 tablespoons of chopped parsley and half the grated parmesan. In a large pot of boiling salted water, cook the pasta until al dente, then drain. In a mini food processor, pulse the remaining 1/2 cup of walnuts with the 1/4 cup of parsley leaaves and the garlic until finely chopped. Add the remaining grated parmesan cheese and the oliv eoil and process to a coarse puree. Season the pesto with salt and pepper. Return the pasta to the pot. Add the vegetable stock and butter and simmer until the liquid is nearly absorbed, 1 to 2 minutes. Off the heat, add the pesto and toss until combined. Transfer the pasta to a bowl and garnish with the walnuts, parsley and parmesan topping and parmesan shavings and serve.