Ingredients
- 3/4 cup walnuts (3 ounces) toasted
- 1 garlic clove
- 1/2 tsp. salt
- 1/4 tsp. freshly ground white pepper
- 1/2 Tbs. unsalted butter
- 1 Tbs. olive oil
- 1/4 cup heavy cream
- 1 Tbs. freshly grated Parmesan plus additional to taste
- 1/4 cup finely minced parsley
- 1/8 tsp. dried basil, crumbled
- 1/8 tsp. dried marjoram, crumbled
- 1 1/2 tsp. fresh lemon juice, or to taste
- 1/2 lb. dried fettuccine
Preparation
Step 1
In a food processor blend the walnuts, the garlic, the salt, the pepper, and the butter until the mixture forms a smooth paste. With the motor running, add the oil slowly and blend the mixture until it is combined well. Transfer the mixture to a large bowl and whisk in the cream, 1 Tbs. of the Parmesan, the parsley, basil, marjoram and the lemon juice.
Cook the fettuccine al dente and drain, saving 2 cups of the cooking liquid. Place it in a large bowl. To the walnut mixture, add 1/2 cup of the reserved cooking liquid and whisk the mixture until it is smooth and creamy, adding more of the cooking liquid as necessary to make a sauce that will just coat the fettuccine. (The sauce will thicken as it stands and may require up to an additional 3/4 cup of reserved cooking liquid to maintain the desired consistency.)
Toss the fettuccine with the sauce, sprinkle the dish with additional Parmesan and serve immediately.