Fettuccine Verdi Spinach Pasta Tossed With Walnuts And Parmesan Cheese
Simple yet rich pasta dish that compliments a grilled steak and tastes like you spent hours making it.
1 LB Fettuccine pasta, fresh if possible and made with spinach if you like it.
½ cup Parmigiano-Reggiano (the real stuff) freshly grated
¼ cup walnut pieces
¼ cup fresh parsley leaves, not stems
2 gloves (maybe 3) of garlic, peeled
¼ cup extra virgin olive oil
Fresh ground pepper
Salt for pasta water
Here’s What To Do:
Select a pot that will comfortably hold the pasta and fill with cold water and a good splash of salt and bring to a boil.
Meanwhile, place the cheese, walnuts, parsley, garlic, half of the olive oil and a few grinds of pepper into a food processor. You are looking to blend the ingredients not make them into a paste so hit the pulse button a few times and see where you are. Scrape down the sides and check for consistency, everything should be nicely chopped and mixed, add more oil if necessary and pulse again but less is more. Remove the mixture to a small bowl.
Place pasta into boiling water, if using fresh it will only take a minute or two, remember you want it a bit firm, dried pasta usually take about 7 minutes but check your package instructions. Drain the pasta as soon as it’s cooked but reserve about ½ cup of the hot pasta water, turn off the burner. Return pasta to the cooking pot and place it back on the burner, immediately toss to coat with the cheese mixture, add a little hot pasta water if you need to, mix and cover the pot. The heat from the pasta will warm the cheese mixture and create a very fragrant dish. The residual heat from the burner will keep the pasta warm. Taste and add more pepper and a bit more olive oil when you serve.