Fettuccine with Parsley Pesto and Walnuts

 

Yield: 4 servings

Prep Time: 15 mins

Total Time: 30 mins






Ingredients:

• ¾ pound fettuccine
• 1 bunch fresh parsley, picked from stems, washed and dried in salad spinner
• ¼ cup walnuts, plus a few extra for garnish
• ¼ cup grated Parmesan, plus extra for garnish
• 1 clove garlic
• 1 tablespoon fresh lemon juice
• ¼ cup olive oil
• 5 ounces swiss chard leaves (reserve stems for another use)
  

Directions:

1. In a food processor, puree parsley, walnuts, parmesan, garlic, lemon juice and 2 tablespoons water until a paste forms. With machine running, add oil in a thin stream and process until very smooth, about 1 minute. Season pesto with salt and pepper to taste.
   
2. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Add swiss chard to cooking pasta for the final 2 minutes of cooking time. Reserve 1 cup of pasta cooking water, drain pasta and swiss chard and return to pot.
   
3. To pasta and swiss chard in pot, add pesto and 1/4 cup pasta water; toss to combine. Thin with pasta water as needed.
   
4. Serve sprinkled with chopped walnuts and parmesan.
   
   

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