In this case served with Pesto de Noce
(not shown because it doesn't look quite so appetizing)
Pesto de Noce (walnut pesto):
Soak two small pieces of good bread (Zingerman's baguette) in milk while you set out the other ingredients. Toast two cups walnuts. In a food processor bowl or mortar & pestle, combine walnuts, one clove garlic, one quarter cup chopped parsley, softened bread, 1/4 cup grated parmigiana reggianno, 1/4 cup olive oil. Season to taste. Toss with pasta, fresh egg tagliatelle, in this case.
Served with Kale Caesar -seen undressed at the bottom.
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