Method:

Prepare the Walnut Pesto:

If you haven't already, toast the walnuts lightly in a dry pan until fragrant, then allow them to cool. In a food processor (or using a mortar and pestle), blend the walnuts, Parmesan cheese, garlic, and soaked bread. Slowly add the olive oil and a bit of milk or pasta water to create a smooth paste. Season with salt and pepper to taste.

Cook the Pasta:

Bring a pot of salted water to a boil, then cook the pasta according to the package instructions. For best results, leave the pasta slightly al dente so that it can absorb the pesto better.

Combine Pasta and Pesto:

Drain the pasta, reserving a small cup of pasta water. Transfer the hot pasta to a large mixing bowl and add the walnut pesto. Gently toss, adding small amounts of pasta water until you achieve a creamy consistency that coats the pasta evenly.

Serve:

Serve the pasta warm with a drizzle of olive oil and a sprinkle of extra Parmesan, if desired. Garnish with extra toasted walnuts for crunch!

Variations:

Vegan Version: Omit the cheese or use a dairy-free alternative like nutritional yeast.

Gluten-Free: Use gluten-free pasta like rice or corn-based alternatives.

Nut-Free: Try substituting the walnuts with sunflower seeds or pumpkin seeds for a similar texture and taste.

Tips:

To bring out the full flavor of the walnuts, be sure to toast them lightly. This step can really make the difference.

Use pasta water instead of regular water or milk for a better creamy texture.

Adjust the consistency of the pesto by adding more milk or pasta water as needed.