Ingredients
- 12 ounce Fettuccine or possibly pappardelle Salt and pepper
- 2 x Sweet ripe tomatoes
- 2 lrg Garlic cloves
- 2 ounce Freshly grated Parmesan cheese plus extra, to serve
- 1 handf fresh parsley
- 4 Tbsp. Extra virgin extra virgin olive oil
- 1 handf torn fresh basil leaves
- 2 ounce Walnut pcs
- 3 Tbsp. Single cream
- 1 sprg fresh basil to garnish
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Fettuccine In A Fresh Basil And Walnut Sauce
Servings: 4
Directions
- 1. Cook the pasta in boiling salted water as directed on the packet.
- 2. Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cool water. Peel off the skins. Crush the garlic.
- 3. Put the tomatoes, garlic, pepper, Parmesan cheese and parsley in a food processor and blend to a smooth paste. Gradually add in the extra virgin olive oil, drop by drop, then add in the basil and walnuts.
- 4. Drain the pasta and toss in the walnut sauce and cream. Garnish with sprigs of basil and serve at once with Parmesan cheese.
- NOTES : This is a very rich pasta dish. I usually use Fettuccine that are flat, ribbon noodles but for a change I use pappardelle. These are broader noodles that sometimes have wavy edges.
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