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Add a photoServings: 4
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
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 4 servings | |
| Calories 565 | |
| Calories from Fat 220 | 39% |
| Total Fat 25.23g | 32% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 228mg | 10% |
| Potassium 319mg | 9% |
| Total Carbs 66.5g | 18% |
| Dietary Fiber 3.5g | 12% |
| Sugars 3.33g | 2% |
| Protein 18.09g | 29% |
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