Fettuccine with Walnut & Sage Pesto

1. **Toast the Walnuts:** - In a dry frying pan over medium heat, toast the walnuts for 3-5 minutes until lightly golden to bring out their intense nutty flavor. Remove from heat and set aside.

2. **Infuse the Milk:** - In a small saucepan, warm the milk over low heat. Add the sage leaves and crushed garlic clove, allowing the milk to steam and the sage to lightly cook, which removes bitterness while preserving flavor. Once warmed, remove from heat and let it sit for a minute.

3. **Prepare the Pesto Sauce:** - Transfer the toasted walnuts to a blender or food processor. Add the infused milk (including sage and garlic), Parmesan cheese, extra virgin olive oil, and a generous pinch of salt and pepper. Blend until you achieve a chunky pesto consistency. If the mixture is too thick, add a bit more milk to reach the desired consistency.

4. **Cook the Fettuccine:** - Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Reserve about a cup of the pasta cooking water before draining.

5. **Combine Pasta and Pesto:** - Return the drained fettuccine to the pot. Pour the walnut and sage pesto over the pasta, tossing well to combine. If the sauce is too thick, gradually add some of the reserved pasta water until you reach the desired consistency.

6. **Serve:** - Divide the pasta among serving plates. Garnish with additional grated Parmesan cheese and a drizzle of extra virgin olive oil. Serve immediately.

7. **Optional Garnishes:** - Sprinkle with extra chopped parsley or additional sage leaves for added flavor and visual appeal.