The Fettuccine with Walnuts and Parsley is something you can make without an actual recipe. And chances are you may just have the ingredients on hand already. I didn't have whole wheat fettuccine on hand, so I used whole wheat spaghetti and I think it worked well. While the pasta is cooking, toast about 1/2 cup or so of chopped walnuts for a few minutes in a dry skillet until they are fragrant - maybe 3 minutes or so. Once the pasta is done, drain and set aside. In the pasta pot, add just under a 1/4 cup of EVOO and heat over medium-low heat, then add about 2 teaspoons chopped garlic and cook for about 3 minutes. Make sure to watch so that it does not burn. Then add back the pasta, all the walnuts except for a couple tablespoons, a 1/2 cup of chopped parsely and about 1/2 cup of chicken broth. Toss all together, then add 1/2 cup of grated Parmesan cheese. When serving add a sprinkle of the chopped walnuts to the top of each serving.
I enjoyed this pasta dish, my Husband didn't care for it but I kind of figured he wouldn't so I wasn't surprised. I can't expect him to enjoy every whole wheat pasta dish I make, at least I have managed to find a few that he is willing to eat. Baby steps! My Oldest liked it as well, but he's an adventurous eater these days so I knew he'd give it a full taste before deciding if he liked it or not. I thought the Parmesan cheese and the chicken broth combined together to add just the slightest bit of creaminess to the pasta. I love that it doesn't have a heavy sauce, and flavors blended really well together. This really worked nicely for busy evening.
3 comments:
I heard Ellie on the radio the other day and I really like where she's coming from. I'll have to look into the book.
I really love her book and her show. Her ideas on nutrition and eating in moderation are so much more realistic than some others I have heard before.
I like the sound of using walnuts in a pasta! I will have to try it. I like to use whole wheat pasta when I can as well.
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