Fettuccini With Walnuts And Parsley
Serves: 2
Kendrick Gleason
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
52
Sourness
41
mins
Prep time (avg)
4
Difficulty
Ingredients:
Directions:
1
Cook the pasta al dente according to package directions, then drain in a colander
2
Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes
3
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)
4
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
5
Add 1/2 cup Parmesan and toss to combine
6
Arrange 1/2 cup of arugula leaves on each of 4 serving plates
7
Top each with about 2 cups of pasta
8
Sprinkle with remaining cheese, the reserved walnuts and more parsley
9
Serve hot
10
Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese Good source of: Folate, Copper, Magnesium, Calcium