Fettucine with Italian Walnut Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 6 mins |
| Total Time | 36 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g pasta, (fettucine), fresh
- 100 g walnuts, peeled (about 220 with shell)
- 25 g pine nuts
- 2 tablespoon olive oil, good, extra virgin
- 1 clove garlic
- Marjoram, (best fresh, but can also be dried)
- Parmesan, grated
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the walnuts. Keep some fine specimens for decoration. Grind the rest in a mortar with the pine nuts, marjoram and garlic. Best in several servings, always a little of everything and then crushed together. Add the olive oil to the resulting mixture as desired (you can also use more or less than the 3 tablespoons) and season with a little pepper.
- Tips:
- If you like it fine, you should work long hours, but the pesto also tastes delicious if there are small pieces of nuts in it.
- You should avoid the chopper or the herb grinder - it simply tastes better out of the mortar!
- At the same time add salted water and cook the fettucine. Pick up a cup (approx. 1/4 l, more or less as you like) from the pasta water and use it to stir up the walnut pesto. It then becomes very light and mushy. Whether you add salt to the pesto depends on how salty the water was. For me it is always a handful (approx. 1.5 tablespoon) to 2.5 liters of water, and that makes the pesto just right.
- Arrange the fettucine on plates, top with walnut pesto and sprinkle with parmesan. If you still think about it, you can sprinkle the walnuts you have saved for decoration and one or two leaves of marjoram on top, it looks pretty.
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