Fettuccini with Walnuts and Parsley

2007 Ellie Krieger, All Rights Reserved
TOTAL TIME: 25 min
Prep: 5 min
Inactive Prep: --
Cook: 20 min
YIELD: 4 servings, serving size 2 1/2 cups
LEVEL: --

ingredients

  • 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
recipe tools

Directions

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
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