A simple, rustic pasta dish featuring tender fettuccine tossed with toasted walnuts, fresh parsley, garlic, olive oil, and Parmesan. It comes together quickly and delivers a satisfying mix of nutty, herbaceous, and savory flavors.
Ingredients
- 8 oz fettuccine dried
- 1/2 cup walnuts roughly chopped
- 2 tbsp olive oil
- 2 cloves garlic finely minced
- 1/2 cup fresh parsley chopped
- 1/2 cup Parmesan cheese freshly grated
- 1/4 tsp red pepper flakes optional
- to taste salt
- to taste black pepper freshly ground
Instructions
- Bring a large pot of salted water to a boil and cook the fettuccine until al dente according to package directions.
- While the pasta cooks, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.
- Add the olive oil to the skillet, then stir in the garlic and red pepper flakes, cooking for about 30 seconds until aromatic.
- Drain the pasta, reserving 1/2 cup of the cooking water.
- Add the drained fettuccine to the skillet with the walnuts, parsley, and Parmesan, tossing to coat.
- Add a splash of reserved pasta water as needed to help the sauce cling to the noodles. Season with salt and black pepper.
- Serve immediately with extra Parmesan and parsley if desired.
Nutrition
Serving: 1gCalories: 620kcalCarbohydrates: 72gProtein: 19gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 11gCholesterol: 18mgSodium: 420mgPotassium: 310mgFiber: 5gSugar: 3gVitamin A: 12IUVitamin C: 15mgCalcium: 18mgIron: 16mg