Search Recipes Search Recipes

Fettuccine with Walnut Pesto and Toasted Walnuts

From: Diamond Nuts

Current Rating: rating pendingRate Recipe

Serves 4

 

Ingredients

  • Walnut Pesto:
  • ½ cup Diamond Walnuts
  • 1 ½ cups packed fresh basil leaves
  • ½ cup freshly grated Parmesan cheese
  • 2 cloves garlic
  • ½ cup extra-virgin olive oil
  • ½ cup Walnut Oil
  • 2 to 3 teaspoons fresh lemon juice
  • ½ to 1 teaspoon salt
  • ½ cup Diamond Walnut Halves
  • 1 pound dried fettuccine or other ribbon-shaped pasta
  • Freshly shaved Parmesan cheese

Directions

To make the pesto: Preheat oven to 350. Spread walnuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 10 to 12 minutes. Let cool.

In a food processor or blender, combine walnuts, basil, Parmesan, and garlic. Process until a coarse paste forms. With machine on, add olive oil and walnut oil in a thin, steady stream. Add 2 teaspoons lemon juice and ½ teaspoon salt. Taste, adding more lemon juice and salt if needed. Use at once, or refrigerate in a covered glass container up to 3 days; freeze for longer storage. (If making in advance, return to room temperature before using, but do not heat.)

To make the fettuccine: Preheat oven to 350. Spread ½ cup walnut halves on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. Let cool.

In a large pot of boiling salted water, cook fettuccine until tender but still firm, about 10 minutes or as package directs. Drain, then turn into a large, warm mixing bowl. Add toasted walnuts and about ¾ cup of the pesto, tossing to mix well. Taste, adding more pesto if desired. Divide fettuccine equally among 4 warm, shallow bowls or plates. Top each with shaved Parmesan. Pass extra pesto and grated Parmesan at the table.

Serves 4


© 2009 Diamond Foods, Inc. All rights reserved.