2 cups basil
1/3 cup walnuts
2 garlic cloves
1/4 cup olive oil
1/2 cup grated Parmigiano-Reggiano
Juice of 1 lemon
Pinch of salt and pepper
1/2 pound Semolina Artisanal Pasta (any cut)
Put basil, walnuts, garlic, cheese, lemon juice, salt and pepper in a food processor and pulse to mix. Slowly drizzle in the olive oil until emulsified.
Cook pasta in rapidly boiling, heavily salted water. Drain, reserving 1/4 cup of the pasta water.
In a sauté pan on medium heat, add pesto, pasta and 3 tablespoons of pasta water. Cook until the pasta is coated, about two minutes.
Top with chopped walnuts, torn basil and freshly-grated Parmigiano-Reggiano.