Pasta With Toasted Walnut and Parmigiano-Reggiano Butter Sauce

(from saymyname’s recipe box)

Serves 4 people

Categories: Main Dish, Pasta, Side Dish, Vegetarian

Ingredients

  • 12 ounces fettuccine
  • 1/2 cup finely chopped walnuts
  • 1/4 cup unsalted butter, cut into small pieces
  • 1/4 cup parmigiano-reggiano cheese

Directions

  1. Cook the pasta in plenty of boiling salted water, stirring occasionally; until al dente.

  2. Meanwhile, heat the walnuts in a large skillet over low heat, stirring, until fragrant (about 3 minutes).

  3. Add in butter; stir until melted.

  4. Drain the pasta, leaving plenty of moisture still clinging to the surface of the noodles.

  5. Transfer to a platter; pour half of the walnut butter on top; toss.

  6. Add the remaining walnut butter and a generous layer of grated cheese; serve.

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