Fettuccine With Mascarpone, Toasted Walnuts, And Basil

1. 1

   Bring 4 quarts water to a boil in a large pot for cooking the pasta.

2. 2

   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.

3. 3

   Melt the butter in the skillet; add the nuts and basil and cook just until heated through.

4. 4

   Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.

5. 5

   Stir in the walnut mixture and add salt and pepper to taste.

6. 6

   When the water come to a boil, add salt to taste and the fettuccine.

7. 7

   Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.

8. 8

   Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.

9. 9

   Add as much reserved cooking liquid as needed to thin the sauce.

10. 10

    Divide among individual bowls and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.