Warm Fettuccine Salad With Walnuts & Parmesan Ch – a delicious recipe with walnuts, shallots, mustard, Spanish sherry vinegar, walnut oil, Salt. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Spread the nuts on a microwave-safe plate and cook at 100% power for 2 minutes or until just fragrant.
2
Set a large pot of salted water over high heat and bring to the boil.
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
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
Using a vegetable peeler, cut thin slivers of the cheese over the top and toss briefly. Serve at once.
218
kcal
Calories
23
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/3 cup coarsely chopped walnuts, 1 tablespoon minced shallots, 1 tablespoon Dijon-style mustard, 1-1/2 tablespoons Spanish sherry vinegar, and more.
Yes, Warm Fettuccine Salad With Walnuts & Parmesan Ch falls under the Pasta & Noodles category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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