Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      recipe        basic fresh egg pasta -- see * note
     1/2  cup           finely-chopped Italian parsley
     1/2  cup           finely-chopped basil
   1      cup           cooked spinach -- finely chopped
     1/2  cup           pecorino-romano cheese
                        salt -- to taste
                        freshly-ground black pepper -- to taste
     1/2  cup           extra-virgin olive oil
     1/2  cup           walnut pieces
   2                    garlic cloves -- peeled
     1/4  cup           grated parmigiano-reggiano
   4      tablespoons   whipping cream

Preparation:

* Note: See the "Basic Fresh Egg Pasta" recipe which is included in this collection. In a bowl, combine parsley, basil, spinach and pecorino and season with salt and pepper. Set aside. Lay out pasta on work surface and cut into 2-inch diameter circles. Place 1 teaspoonful of herb mixture in each one and fold into half moons, pressing firmly to close. Continue until all are finished. Bring 6 quarts of water to a boil and add 2 tablespoons salt. In a blender, combine oil, nuts, garlic and cheese and blend until almost smooth, about 1 minute. Pour into a 12-inch to 14-inch sauté pan and set aside. Add cream to pan. Place pansoti in water and cook until tender, about 4 to 5 minutes. Drain and pour into pan with sauce. Place over medium heat and toss to coat. Serve immediately. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5733)