Tasty and interesting pasta can be prepared not only with meat or seafood. A great ingredient for her will be walnuts. They will give the dish a deep and rich taste with oriental notes, harmoniously tinted by the freshness of parsley. In addition, such a paste no more than half an hour is prepared. Mix in a pan boiled fettuccine with broth, chopped walnuts, spices and greens and add a little grated parmesan for a creamier consistency. Serve hot pasta with fresh arugula. value of one serving: (total 4) Calories 617, total fat 31 g., saturated fats, proteins 16 g. carbohydrates 69 g. fiber, cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 25 min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 350 gr whole wheat pasta fettuccine
- 2/3 Art. chopped fried walnuts, 2 tbsp. l set aside for filing
- 1/4 Art. olive oil
- 5 garlic cloves, minced
- 0.5 tbsp. lightly salted chicken stock
- 0.5 tbsp. chopped parsley + extra for serving
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 30 gr grated parmesan (about 3/4 tbsp.)
- 2 tbsp. arugula
Recipes with similar ingredients: fettuccine pasta, walnuts, parmesan cheese, arugula
Recipe preparation:
- Boil the paste to al dente according to recommendation on the packaging, then flip it over in a colander.
- Meanwhile, in a small dry frying pan in a moderately strong roast walnuts in a fire, stirring often, until it goes aroma, 3-5 minutes.
- In a pan in which pasta was cooked, heat on a slow heat olive oil, add garlic and fry, stirring until softness and aroma, 3-4 minutes (be careful not to burned out).
- Return the pasta to the pan, add the broth, walnuts, except 2 tbsp. L., parsley, salt, pepper and mix, fry on low heat for 1-2 minutes. Add 0.5 tbsp. parmesan and mix. Spread on each of 4 plates of 0.5 tbsp. arugula. Lay out on top of about 2 tbsp. paste.
- Sprinkle with the remaining cheese, shelved walnuts and the remaining parsley. Serve hot with steak.
