Fettuccini with Walnuts and Parsley

Name: Fettuccini with Walnuts and Parsley
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula leaves, gently packed; 340 grams (3/4 box) whole-wheat fettucine; 5 cloves garlic, minced; 1 teaspoons fresh ground black pepper; 118 milliliters low-sodium chicken stock; 59 milliliters olive oil; 177 milliliters ounce grated Parmesan (about; 118 milliliters chopped parsley leaves, plus more for garnish; 1 teaspoons salt; 158 milliliters chopped toasted walnuts, 2 tablespoons reserved for garnish

Fettuccini with Walnuts and Parsley might be just the main course you are searching for. One portion of this dish contains around 23g of protein, 35g of fat, and a total of 663 calories. This recipe serves 4. Head to the store and pick up chicken stock, fettucine, garlic, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cook the pasta al dente according to package directions, then drain in a colander.

Ingredients you will need

Pasta

Equipment you will use

Colander

Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.

Ingredients you will need

Walnuts

Toast

Equipment you will use

Frying Pan

In the pot the pasta was cooked in, heat the olive oil over low heat, add the garlic stirring until soft and fragrant, 3 to 4 minutes (be careful not to burn it). Return the pasta to the pot, add the broth, all but 2 tablespoons of the walnuts, the parsley, salt and pepper and toss to combine, cooking over low heat for 1 to 2 minutes.

Ingredients you will need

Salt And Pepper