Bill Telepan’s Hearty Fettuccine with Walnut-Parsley Pesto
In Well-Fed Vegetarian, chefs spotlight recipes that are worth forgoing meat.
One of the ways that chef Bill Telepan—a member of F&W’s Chefs Make Change coalition—helps to improve kids’ lunches through Wellness in the Schools is by teaching cafeteria staff how to cook differently. A new partnership with Save the Children will expand these classes outside of New York City, starting with areas in Appalachia. Revising school menus often begins with recipes that avoid the processed meats that schools have the option of ordering.
Although Telepan’s fantastic Fettuccine with Walnut-Parsley Pesto isn’t landing in public schools anytime soon, the 30-minute recipe makes a hearty weekday meal when skipping meat at home.
Telepan was inspired to combine the nutty and herby flavors by meals he ate in Italy. The walnuts add a richness to a classic pesto made with parsley, an ingredient that’s easy to find in any season. “If I go to my mom’s garden, I can somehow find parsley all year-round,” says Telepan.
To add a bit more substance, or even to dress up leftovers from the previous night, he suggests mixing in some cooked white beans and adding a dollop of creamy ricotta.
See Telepan's Fettuccine with Walnut-Parsley Pesto Recipe