To prepare the pesto:

1. Mix all the ingredients, except the olive oil, in a food processor and process until combined. With the machine running, slowly drizzle in the olive oil. Continue processing until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Add a pinch of salt and pulse a few times to incorporate.
2. The pesto can be used immediately or frozen in small containers to use later. Do NOT place frozen pesto in the microwave to thaw! Thaw at room temperature. Place about 2 tbsp of pesto in a serving bowl.

To prepare the pasta:

1. In a large 6- to 12-quart pot (do not use the strainer of a pasta pot) bring at least 6 quarts of water to a rapid boil. Add a large handful of salt to the boiling water. Add the 8 oz. of pappardelle pasta to the boiling water and time for exactly 2 minutes.
2. When finished, do NOT strain the pasta. Using tongs, remove the dripping pasta from the boiling water one scoop at a time and place in the serving bowl on top of the pesto. Gently toss the pasta with the pesto after each additional tong full of pasta. More pesto may be added as desired.
3. If necessary, add a small amount of the hot reserved pasta water to loosen the mixture. A small amount olive oil may also be added. Serve immediately with freshly grated Parmesan cheese on the side.