RECIPE: REC: Fettuccine with Walnut Sauce

RECIPE:
Oops - I just realized that although the link only give ingredients.

The instructions are below but now that I typed them I realized I didn't follow them (because I didn't read carefully); I added the parsley to the food processor.

Here are the instructions:
1) Bring 4 quarts water to boil in large pot. Add pasta and 1 Tbsp salt and cook, stirring often, until ad dente. Reserve 1 cup cooking water, then drain pasta and return to pot.

2) Chop 1/4 walnuts; set aside. Process remaining walnuts, cream, Parmesan, lemon juice, garlic, nutmeg, 1 tsp. salt and 1/2 tsp. pepper in food processor to coarse paste, about 30 seconds. (I added a bit more lemon juice)

3) Add walnut sauce and reserved cooking water to pasta and toss to combine. Season with salt and pepper to taste. Sprinkle with parsley and reserved chopped walnuts.

 
Looks good. Here is one I've used for many years, Deb. Just a little different

Who knew walnuts could taste so good with pasta?

PASTA WITH WALNUT SAUCE (serves 2)

Fresh (or dry) fettucini for 2

Walnut Sauce:
2 T olive oil
2 dozen walnut halves, crushed
1 tsp salt
1/2 tsp pepper
3 T tomato pureé, either canned or homemade
1/2 cup butter
1/2 cup chicken broth
1-1/4 cup parmesan cheese

Cook and drain pasta.
Heat oil in a small skillet. Add walnuts, salt and pepper, and saute´ for 2 minutes. Mix in tomato pure´ e and butter. Add the chicken broth and cook over low heat for 10 minutes, or until reduced and thickened.
Place noodles on a hot platter, toss with parmesan cheese and pour walnut sauce over all.

 
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