PASTA WITH WALNUT SAUCE
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Put a large saucepan of water on to boil, and toast the walnuts in a dry frying pan until they begin to make a nutty aroma. Put the bread in a bowl and cover with the milk. Put most of the toasted walnuts (reserving about 1 ounce for garnish) into a blender along with the garlic, bread soaked in milk, and Parmesan. Blend until it turns smooth and creamy, then pour in the oil and season well with salt and pepper before blending again.
- Pour into a bowl, and set aside.
- Add pasta to boiling water with salt and cook for the required amount of time. When pasta is al dente, reserve a cup of the pasta cooking liquid and then drain the pasta, but put it in to a large bowl while it's still dripping slightly with water. Sprinkle a little olive oil over the pasta to prevent it sticking together, and then add the walnut sauce, mixing it into the pasta (splash in a little pasta cooking liquid to make the sauce less thick if needed).
- Roughly chop the remaining walnuts and toss them over the top along with some more Parmesan and the chopped parsley.
SPAGHETTI WITH WALNUT SAGE PESTO
Steps:
- Cook spaghetti in a 6-quart pot of boiling salted water until al dente.
- While pasta is boiling, blend parsley, sage, and garlic with salt in a food processor until finely chopped. Add walnuts and pulse until finely chopped. With motor running, add oil in a steady stream. Turn off motor, then add 1/3 cup cheese and pepper and pulse to combine.
- Reserve 1 cup cooking water, then drain pasta in a colander. Thin pesto with reserved cooking water in a serving bowl, then add pasta and toss to combine. Sprinkle with cheese before serving.
FETTUCCINE WITH WALNUTS AND PARSLEY
Provided by Ellie Krieger
Categories main-dish
Time 25m
Yield 4 servings, serving size 2 1/2 cups
Number Of Ingredients 10
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
Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams
FETTUCCINE WITH WALNUT & SAGE PESTO
Make a creamy pasta sauce with the help of walnuts. This recipe is based on the traditional Ligurian dish salsa di noci ('walnut sauce') but with added sage
Provided by Rosie Mackean
Categories Dinner
Time 13m
Number Of Ingredients 8
Steps:
- Bring a large pan of salted water to the boil. Meanwhile, toast the walnuts in a dry frying pan over a medium heat for 3-5 mins until lightly golden to bring out their intense nutty flavour. Remove from the heat and tip into a blender.
- Warm the milk, sage leaves and garlic in a small pan over a low heat until the milk is steaming - the sage will lightly cook in the milk and the garlic will start to soften. Cooking the sage like this removes the bitterness but preserves the flavour. Pour the infused milk along with the sage and garlic over the walnuts and leave to stand for 1 min.
- Stir the fettuccine into the pan of boiling water and cook for around 10 mins, or until al dente. Grate in the cheese and add the oil and parsley to the blender along with a generous pinch each of salt and pepper, then blitz until you have a chunky pesto. Transfer the sauce to a large pan and keep warm over a low heat, stirring so it doesn't burn. Transfer the fettuccine directly from its cooking water into the sauce using tongs, then toss well, adding a couple of ladlefuls of the water to loosen if needed. Divide between bowls and grate over more parmesan and drizzle with oil.
Nutrition Facts : Calories 727 calories, Fat 46 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 0.4 milligram of sodium
FETTUCCINE WITH WALNUT PESTO
Rich and delicious Walnut Pesto can be made in minutes in a food processor or blender-it will be ready before the pasta has cooked. Make extra; it keeps well for 3 or 4 days in the refrigerator and is good on boiled potatoes and steamed fish.
Yield serves 4 to 6
Number Of Ingredients 8
Steps:
- Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta-cooking liquid and then drain.
- Meanwhile, make the Walnut Pesto: In a blender or food processor, purée the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you're using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.
- Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy. Serve immediately, topped with basil and grated cheese, if you wish.
- Serve with a simple green vegetable, such as broccoli or sautéed greens, or with a spinach salad with Caesar Dressing (page 220). Make Watercress Crostini (page 136) to munch on until the pasta is ready.
PASTA WITH CREAMY WALNUT PESTO
This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end
Provided by Ursula Ferrigno
Categories Dinner, Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
- Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.
Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium
FETTUCCINE WITH PARSLEY PESTO AND WALNUTS
A twist on pesto -- with parsley and walnuts -- gives fettuccine springtime color and freshness. It's sure to impress the fussiest guests.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 30m
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
- In a food processor, puree parsley, walnuts, Parmesan, garlic, lemon juice, and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream; process until very smooth, about 1 minute. Season pesto with salt and pepper.
- To pasta in pot, add pesto, 1/4 cup pasta water, and spinach; toss to combine. Thin with pasta water as needed. Serve sprinkled with walnuts and Parmesan.
Nutrition Facts : Calories 513 g, Fat 20 g, Fiber 5 g, Protein 16 g
More about "fettuccine with walnut sage pesto recipes"
WALNUT SAGE PESTO PASTA WITH ROASTED DELICATA SQUASH
From abeautifulplate.com
4.8/5 (38)Total Time 45 minsCategory Pastas, Risottos, And GrainsCalories 477 per serving
- Preheat the oven to 425°F (218°C). Line a sheet pan with aluminum foil or parchment paper. Set aside. Meanwhile, bring a large pot of salted water to a boil for the pasta.
- Trim the ends of the delicata squash and slice them in half lengthwise. Using a spoon, scoop out and discard the seeds. Cut each squash half into ½-inch thick half-moon slices and place on the sheet pan. Drizzle with olive oil, salt, and pepper, and spread them evenly on the sheet pan so they are not touching. Roast for 20 to 25 minutes, flipping the squash halfway through, until they are tender and caramelized.
- As the squash is roasting, prepare the walnut-sage pesto. Combine the parsley leaves, walnuts, garlic cloves, and fresh sage leaves in the bowl of a large food processor, fitted with a blade attachment, and pulse until coarsely chopped. Add the roasted walnut oil and process until mostly smooth. Season to taste with salt and pepper, and transfer to a bowl. If you wish, you can add a touch of fresh lemon juice or zest too.
- Line a small plate with paper towels. In a small non-stick pan, heat a thin layer of extra virgin olive oil (about ¼ cup) over medium-high heat until hot. Fry the sage leaves, in batches, until crisp (it should only take a few seconds). Transfer with a slotted spoon to the plate and season lightly with salt. Set aside for serving.
SAGE-WALNUT PESTO PASTA RECIPE - IAN KNAUER
From foodandwine.com
5/5 (1)Total Time 45 mins
- In a medium heavy skillet, heat the oil over medium heat until hot. Fry 1/4 cup of the sage leaves until crisp, about 1 minute. Transfer the sage leaves to paper towels to drain. Let the oil cool to room temperature.
- In a food processor with the motor running, drop in the garlic and finely chop. Add 3/4 cup of the walnuts, the cheese, 1 teaspoon salt and 1/2 teaspoon pepper and pulse to finely chop. Add the parsley and the remaining 1/2 cup sage leaves and pulse to finely chop. With the motor running, add the cooled oil, blending to combine.
- In a large pot of boiling salted water, cook the pasta until al dente. Reserve 3/4 cup of the pasta cooking water, then drain the pasta. Toss the pasta with the pesto and about half the reserved cooking water. Add more water for a looser consistency. Season the pasta to taste with salt and pepper, then serve sprinkled with the fried sage leaves and the remaining 1/4 cup walnuts.
FETTUCCINE PESTO PASTA RECIPE (FETTUCCINE AL PESTO) - SIP …
From sipbitego.com
WALNUT SAGE PESTO - FRESH HOMEMADE PESTO| THE FOOD …
From thefoodblog.net
MAKE THIS PASTA WHEN YOU SWEAR THERE'S NOTHING IN THE …
From bonappetit.com
SAGE WALNUT PESTO PASTA - A FAMILY FEAST®
From afamilyfeast.com
Cuisine ItalianTotal Time 45 minsCategory EntreeCalories 536 per serving
RECIPE: WALNUT PESTO PASTA | WHOLE FOODS MARKET
From wholefoodsmarket.com
FARMERS' MARKET PASTA WITH WALNUT PESTO RECIPE - PINCH OF YUM
From pinchofyum.com
RECIPE: FETTUCCINE WITH WALNUT PESTO | THE SEATTLE TIMES
From seattletimes.com
THE 20 BEST PASTA SAUCES, ACCORDING TO OUR READERS
From allrecipes.com
WALNUT SAGE PESTO RECIPE - GLUTEN FREE & VEGAN
From whitneybond.com
FETTUCCINE WITH WALNUT-PARSLEY PESTO RECIPE - BILL TELEPAN …
From foodandwine.com
CHRISTOPHER KIMBALL’S MILK STREET | RECIPES, TV AND COOKING TIPS
From 177milkstreet.com
FROM LAMB MEATBALLS TO KALE PESTO: YOTAM OTTOLENGHI’S ONE-POT …
From theguardian.com
CAVATAPPI PASTA SALAD WITH WALNUT-SAGE PESTO RECIPE
From myrecipes.com
You'll also love