Fettucine with Walnuts and Parsley

Fettucine with Walnuts and Parsley
Fettucine with Walnuts and Parsley

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 12

    ounces (3/4 box) whole-wheat fettucine

  • 2/3

    cup chopped toasted walnuts, 2 tablespoons reserved for garnish

  • 1/4

    cup olive oil

  • 5

    cloves garlic, minced

  • 1/2

    cup low-sodium chicken stock

  • 1/2

    cup chopped parsley leaves, plus more for garnish

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon fresh ground black pepper

  • 1-ounce grated Parmesan (about 3/4 cup)

  • 2

    cups arugula leaves, gently packed

Directions

Cook the pasta al dente according to package directions, then drain in a colander. Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes. In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.

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