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This is an unusual twist on traditional pesto and the walnut will add a lovely texture.
Place the walnuts, garlic, capers and a little salt in a pestle and mortar and pound until broken up. Add in the parsley and continue to pound until you create a paste.
Transfer the mixture into a bowl and gradually mix in the oil until creamy and thick.
Beat in the butter and season with pepper. At the end beat in the Pecorino cheese. (If you don’t have a pestle and mortar, briefly pulse the ingredients in a food processor to a rough pesto).
Cook the pasta in a large saucepan with salted boiling water until al dente. Drain and place back in the saucepan away from the heat.
Pour the pesto in the saucepan and with the help of a wooden spoon, fold the pesto into the pasta for at least 30 second making sure that the pasta is well dressed.
Serve immediately with a cold beer.
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