Fettuccine With Mascarpone Toasted Walnuts And Basil Recipes

Steps:

• 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

Steps:

• Boil pasta in plenty of boiling, salted water until al dente.
• While it is boiling, rinse a heatproof serving bowl under hot water to warm it and dry bowl.
• In warm bowl, whisk together cream, cheeses, basil, nutmeg, pepper and salt to taste.
• Drain cooked pasta and add to bowl with the sauce.
• Toss well.
• Serve immediately.

Steps:

• Bring 4 quarts water to a boil in a large pot for cooking the pasta.
• Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
• Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
• Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
• Stir in the walnut mixture and add salt and pepper to taste.
• When the water come to a boil, add salt to taste and the fettuccine.
• Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
• Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
• Add as much reserved cooking liquid as needed to thin the sauce.
• Divide among individual bowls and serve immediately.