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Ingredients
  • 1 ½ cups packed fresh Italian parsley leaves
  • 1 ⅓ cups California walnuts, toasted
  • ¾ cup grated Parmigiana Reggiano cheese
  • 2 cloves garlic
  • ½ cup extra-virgin olive oil
  • ¼ teaspoon sea salt, or to taste
  • Freshly ground pepper to taste
  • 1 (12-oz.) package dry pappardelle pasta
  • subheading: Garnish:
  • 6 tablespoons California walnuts, toasted and coarsely chopped
  • 6 tablespoons grated Parmigiano Reggiano
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