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walnut halves flat leaf parsley Parmesan cheese fettuccine garlic extra-virgin olive oil salt vegetable stock unsalted butter
Viewed: 26 - Published at: 2 years agoIngredients
- 3/4 cup walnut halves (3 ounces)
- 1/4 cup flat-leaf parsley leaves, plus 2 tablespoons coarsely chopped
- 1/2 cup freshly grated Parmesan cheese, plus shavings for garnish
- 1/2 pound fettuccine
- 1 garlic clove, smashed
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground pepper
- 1/2 cup vegetable stock
- 1 tablespoon unsalted butter
Method
- 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.
