- ¼ cup chopped walnuts, toasted*
- 2 ounces fresh goat cheese
- Salt and freshly ground black pepper
- 16 ounces fettuccine pasta
- 2 teaspoons chopped flat-leaf parsley, or more to taste
- 2 tablespoons (10g) freshly grated Parmigiano-Reggiano cheese
- Reserved pasta water