Warm Fettuccine Salad With Walnuts & Parmesan Ch

1. 1

   Spread the nuts on a microwave-safe plate and cook at 100% power for 2 minutes or until just fragrant.

2. 2

   Set a large pot of salted water over high heat and bring to the boil.

3. 3

   In a bottom of a large salad bowl, combine the shallots, mustard and vinegar with a whisk. Slowly drizzle in the oil, whisking constantly, to form an emulsion. Season with salt and pepper, add greens and toss to combine well.

4. 4

   Add the pasta to the boiling water and cook for 3 minutes, until tender. Drain, leaving in the colander 1 minute to get rid of as much water as possible. Dump the hot pasta over the greens, add the toasted walnuts and toss well. Adjust the seasoning.

5. 5

   Using a vegetable peeler, cut thin slivers of the cheese over the top and toss briefly. Serve at once.

* Per serving · 4 servings · Values may vary.