Fettuccine with Walnut-Parsley Pesto

1. 1

   Preheat the oven to 350.

2. 2

   Toast the walnuts in a pie plate for 7 minutes, or until golden; let cool.

3. 3

   Coarsely chop 1/4 cup of walnuts and transfer to a bowl; add the 2 tablespoons of chopped parsley and half of the grated Parmesan.

4. 4

   In a large pot of boiling salted water, cook the pasta until al dente; drain.

5. 5

   In a mini food processor, pulse the remaining 1/2 cup of walnuts with the 1/4 cup of parsley leaves and the garlic until finely chopped.

6. 6

   Add the remaining grated Parmesan cheese and the olive oil and process to a coarse puree.

7. 7

   Season the pesto with salt and pepper.

8. 8

   Return the pasta to the pot.

9. 9

   Add the vegetable stock and butter and simmer until the liquid is nearly absorbed, 1 to 2 minutes.

10. 10

    Off the heat, add the pesto and toss until combined.

11. 11

    Transfer the pasta to a bowl, garnish with the walnut, parsley and Parmesan topping and Parmesan shavings and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.