Pasta, Recipe, The Weekly Menus and Recipes, Vegetarian

Recipe 17.1: Fettucine with Walnuts

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Adapted from Elie Krieger

This recipe was the very first recipe for Blackboard Kitchen; it was Recipe 1.1! I had a lot of great feedback after it was posted. In fact, one of my friends even informed me that he “got lucky” after making this dinner for a special someone. If it worked for him, it could work for you too! 😉


1 box (16 oz) whole wheat fettuccine (linguine will also work)

1 ½ cups walnuts, chopped or smashed

4 tablespoons olive oil

5 cloves of garlic, minced

8 oz. (about a half cup) reduced-sodium chicken broth

½ cup chopped flat-leaf parsley

1 tsp. ground black pepper

½ cup grated parmesan cheese

Cook the pasta according to box directions (around 8-10 minutes), then drain in a colander.

Smash walnuts by putting them in a large ziploc and banging on them with the flat side of my meat mallet.  While the pasta cooks, toast the walnuts in a medium, dry skillet over medium heat.  Flip (or stir) frequently.  Toast until fragrant (be careful not to burn!), around 7 minutes.

While pasta drains in colander, heat oil over medium-low heat.  Add chopped garlic, stirring until garlic is soft and fragrant, 3 to 4 minutes (you do not want to brown it).  Turn off heat.  Return pasta to pot, add the broth, toasted walnuts, parmesan, parsley, and ground pepper.  Toss to combine.  Salt to taste (I don’t salt this dish because the parmesan adds enough saltiness for my tastes).  Serve hot in bowls.