Put the walnuts, sun-dried tomatoes, Parmesan cheese in pieces, oil, salt, and pepper in a blender and blend until you reach a compact, smooth consistency.
Cook the pasta in salted boiling water.
Meanwhile, cook the pancetta in a pan until nicely golden. Set some aside to garnish the dish.
Drain the pasta into the pan with the pancetta, add the walnut pesto and some cooking water, and mix until creamy.
Plate, garnish with the pancetta set aside earlier, a drizzle of raw oil, and serve.
Italia, Emilia Romagna
| Energy (kcal) | 446.42 |
| Carbohydrates (g) | 41.4 |
| of which sugars (g) | 4.46 |
| Fat (g) | 25.18 |
| of which saturates (g) | 6.94 |
| Protein (g) | 14.83 |
| Fibre (g) | 2.52 |
| Salt (g) | 0.08 |
