Cheesy Walnut Fettuccine Recipes

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PASTA WITH WALNUT SAUCE



Pasta with Walnut Sauce image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

6 ounces shelled walnuts
1/2 clove garlic, minced
1 slice bread, crusts removed
2/3 cup whole milk
1 ounce grated Parmesan, plus more for garnish
3 to 4 tablespoons olive oil (preferably Ligurian)
Salt and pepper
2 pounds any flat short pasta
1/2 cup chopped Italian parsley, for garnish

Steps:

  • Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
  • Pour into a bowl, and set aside.
  • Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
  • Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.

PENNE WITH CREAMY WALNUT SAUCE



Penne with Creamy Walnut Sauce image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 11

10 ounces fresh spinach
1/2 cup toasted walnuts, coarsely chopped*
2 cups low-fat cottage cheese
1 garlic clove, minced or pressed
1/4 cup grated Parmesan cheese
1/4 cup loosely packed chopped fresh basil
1/2 teaspoon salt
Ground black pepper to taste
1 to 1 1/2 pounds penne (tubular pasta}
1 head broccoli
Grated Parmesan cheese (optional)

Steps:

  • Bring a large covered pot of water to a rapid boil. While the water heats, wash the spinach and transfer it to a separate large pot. The water clinging to the leaves should provide enough moisture to steam it. Cover and cook the spinach on medium-high heat for about 4 minutes, until wilted but still bright green. Drain. In a food processor or blender, combine the spinach, walnuts, cottage cheese, garlic, Parmesan, basil, and salt and pepper until smooth, working in batches if necessary. Add pepper to taste and set aside. When the water boils, stir in the pasta, cover, and return to a boil. Then uncover the pot and cook until the pasta is al dente, about 7 minutes. While the pasta cooks, cut the broccoli into spears, blanch it in boiling water to cover until just tender, about 5 minutes, and set it aside. Drain the pasta and serve immediately in individual warmed bowls, topped with spinach walnut sauce and several steamed broccoli spears. Sprinkle with grated Parmesan cheese, if you wish.

FETTUCCINE WITH WALNUTS AND PARSLEY



Fettuccine with Walnuts and Parsley image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size 2 1/2 cups

Number Of Ingredients 10

12 ounces (3/4 box) whole-wheat fettuccine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Steps:

  • Cook the pasta al dente according to package directions, then drain in a colander.
  • Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
  • In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
  • Good source of: Folate, Copper, Magnesium, Calcium

Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams

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