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Fettuccine with Walnut-Parsley Pesto

  • Total Time:
  • Servings: 4

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KEY: Fall, Winter, Fast - Column, Italian, Pasta & Noodles, Fast, Vegetarian, Dinner

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  • 3/4 cup walnut halves (3 ounces)
  • 1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely chopped
  • 1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
  • 1/2 pound fettuccine
  • 1 garlic clove, smashed
  • 1/4 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 1/2 cup vegetable stock
  • 1 tablespoon unsalted butter

How to make this recipe

  1. Preheat the oven to 350°. Toast the walnuts in a pie plate for 7 minutes, or until golden; let cool. Coarsely chop 1/4 cup of walnuts and transfer to a bowl; add the 2 tablespoons of chopped parsley and half of the grated Parmesan.
  2. In a large pot of boiling salted water, cook the pasta until al dente; drain. In a mini food processor, pulse the remaining 1/2 cup of walnuts with the 1/4 cup of parsley leaves and the garlic until finely chopped. Add the remaining grated Parmesan cheese and the olive oil and process to a coarse puree. Season the pesto with salt and pepper.
  3. Return the pasta to the pot. Add the vegetable stock and butter and simmer until the liquid is nearly absorbed, 1 to 2 minutes. Off the heat, add the pesto and toss until combined. Transfer the pasta to a bowl, garnish with the walnut, parsley and Parmesan topping and Parmesan shavings and serve.
Contributed By Photo © Tina Rupp Published January 2004

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