Gaia's Greens
  • Home
    • Gaia's Blog
  • FAQs
  • Recipes
    • Main Dishes
    • Appetizers & Salads
    • Veggies & Side Dishes
    • Desserts
    • Everything Else
  • Favorite Links
  • Contact Us
  • About Gaia's Greens
  • Search

Fettuccine with Parsley Pesto and Walnuts

Picture
 

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.






Powered by Create your own unique website with customizable templates.