Fettuccine With Walnuts And Parsley Recipes
PASTA WITH WALNUTS
From Mark Bittman's "Quick and Easy Recipes" from the New York Times. This is like a winter pesto, with a higher percentage of walnuts and parsley (always available) filling in for summer's basil. If you have basil though, by all means use it.
Provided by FLKeysJen
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, combine the nuts, parsley and garlic in a small food processor (or use a mortar and pestle) and turn the machine on. With the machine running, add the oil gradually, using just enough so that the mixture forms a creamy paste. Season to taste with salt and pepper.
- Cook the pasta, stirring occasionally, until it is tender but not mushy. When it is ready, drain it--reserve some of the cooking water--and toss with the sauce; if the mixture appears too thick, thin with a little of the pasta-cooking water or more olive oil.
- Serve!
Nutrition Facts : Calories 856.7, Fat 47.9, SaturatedFat 5.8, Sodium 12.3, Carbohydrate 89.9, Fiber 5.9, Sugar 3.9, Protein 19.6
BUCATINI WITH WALNUT-PARSLEY PESTO
That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.
Provided by Chris Morocco
Categories Bon Appétit Pasta Chile Pepper Kid-Friendly Dinner Walnut Parsley Healthy Low Cholesterol Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing occasionally, until fragrant and slightly darkened, 8-10 minutes. Let cool.
- Pulse 3/4 cup walnuts in a food processor or blender until very finely chopped (but not pasty). Reserve remaining walnuts for serving. Remove stems from chiles; add to food processor. Pulse until finely chopped. Transfer walnut mixture to a medium bowl and stir in garlic, Parmesan, oil, and 1 cup parsley. Season pesto with salt and pepper.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid. Return pasta to pot and add pesto along with 1/2 cup pasta cooking liquid. Toss, adding splashes of cooking liquid as needed, until pesto coats pasta and sauce is glossy.
- Crush reserved walnuts with the flat side of a knife. Divide pasta among bowls and top with walnuts and more parsley.
- Do Ahead
- Pesto can be made 2 days ahead. Cover and chill.
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- 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.
- 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.
- 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.
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