Fettuccine with Walnut Pesto

1. 1

   Bring a large covered pot of salted water to a boil.

2. 2

   Add the pasta and cook until al dente.

3. 3

   Reserve about a cup of the pasta-cooking liquid and then drain.

4. 4

   Meanwhile, make the Walnut Pesto: In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth.

5. 5

   Add the walnuts and process until an even-colored and somewhat lumpy paste is formed.

6. 6

   If youre using fresh tomatoes, you might need to add 1 or 2 tablespoons of water to the mixture.

7. 7

   Transfer the drained pasta to a serving bowl.

8. 8

   Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it saucy.

9. 9

   Serve immediately, topped with basil and grated cheese, if you wish.

10. 10

    Serve with a simple green vegetable, such as broccoli or sauteed greens, or with a spinach salad with Caesar Dressing (page 220).

11. 11

    Make Watercress Crostini (page 136) to munch on until the pasta is ready.

* Per serving · 4 servings · Values may vary.

No additional tips available.