Fettuccine With Mascarpone Toasted Walnuts And Basil Recipes

WALNUT & RED PEPPER PESTO PASTA

Steps:

• Cook the pasta following pack instructions. Meanwhile, toast the walnuts in a dry pan for a few mins. Add half the walnuts to the small bowl of a food processor or a hand chopper, along with the red peppers, Parmesan, garlic, basil, oil and some seasoning. Whizz to a paste, adding a splash of water from the pasta if it is a little dry.
• Drain the pasta, reserving a cup of the cooking water. Return the pasta to the pan and set over a low heat. Add the pesto, mascarpone and 3-4 tbsp of the reserved pasta water, then stir until the mascarpone has melted, adding a splash more pasta water if the sauce needs thinning. To serve, crush the remaining walnuts in your hand and scatter over the pasta with a few more basil leaves and some extra Parmesan.

BASIL WALNUT FETTUCCINE

Steps:

• Cook fettuccine according to package directions. In a large skillet, saute garlic in 1 tablespoon butter for 1 minute or until crisp-tender. Add the walnuts, basil, salt, pepper and remaining butter; cook and stir for 2 minutes or until heated through. Drain fettuccine; add to skillet and toss to coat.

EASY WALNUT BASIL PESTO

Steps:

• Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

FETTUCCINE WITH MASCARPONE AND BASIL

Steps:

• Boil pasta in plenty of boiling, salted water until al dente.
• While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
• In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
• Drain cooked pasta and add to bowl with the sauce.
• Toss well.
• Serve immediately.

FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
• Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
• Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
• Stir in the walnut mixture and add salt and pepper to taste.
• When the water come to a boil, add salt to taste and the fettuccine.
• Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
• Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
• Add as much reserved cooking liquid as needed to thin the sauce.
• Divide among individual bowls and serve immediately.