May. 31st, 2009

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I made this last night because it looked quick and easy. It was exactly that. The Missus, who is a big fan of regular pesto (with basil) liked it, too. We'd make it again but with a bit less oil (I've adjusted the quantities here):

Fettuccine with Arugula-Walnut Pesto


  • About 3 cups (roughly 4 oz) of arugula
  • 1/2 cup freshly grated Parmigiano-Reggiano (plus extra for sprinkling)
  • 1/2 cup walnuts
  • 2 Tbsp fresh lemon juice
  • 1 clove garlic, smashed and peeled
  • 1 tsp salt
  • 1/3 cup extra virgin olive oil (original recipe called for 1/2 cup)
  • 1/6 cup walnut oil (original recipe called for 1/4 cup)
  • 450 g dried fettuccine
  1. Put large pot of salted water on to boil.
  2. Meanwhile, put all but the last three ingredients listed above in a food processor (arugula, Parmigiano-Reggiano, walnuts, lemon juice, garlic, and salt). Process until finely ground, about 30 to 60 seconds.
  3. In a measuring cup, fill to 1/3 cup mark with olive oil, then top up to 1/2 cup mark with walnut oil. If you don't have walnut oil, you can just use olive oil on its own.
  4. With food processor running, drizzle the oil through the feed tube and process until pesto is smooth.
  5. Cook fettuccine in boiling water until al dente, drain, and serve. Coat with pesto and sprinkle extra Parmigiano-Reggiano on top.

Taken from "Make it Tonight" (The Best of Fine Cooking).


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