Easton recommends a thin brown butter and
walnut pesto here, which sits nicely in the divots of the pasta.
Not exact matches
I like to use the same nuts as the ones in the
pesto (I used Marcona almonds
here), but you can experiement with pecans and
walnuts too.
Here's the thing: this milk is really creamy, but it's not heavy, and given that the
pesto already packs a healthy dose of olive oil and
walnuts, I really wouldn't want something really heavy in there.