CHEF JEFF — ONE BYTE AT A TIME: Fettuccine with Pesto

It’s hard to beat pasta that’s topped with pesto.

Fettuccine with Pesto

2 cups walnut halves or pieces, toasted

2 cloves garlic

1½ cups ricotta, drained

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup plus 2 tablespoons freshly grated Parmesan, plus more for passing

3 tablespoons chopped fresh Italian parsley

1 teaspoon coarse salt

Freshly ground pepper

1 pound fettuccine

3 tablespoons butter, softened

Heat pot of well-salted water to boil. Put walnuts and garlic in food processor; pulse until nuts are chopped into tiny bits. Scrape mixture into large bowl; stir in ricotta, oil, grated cheese, parsley, salt and pepper to taste until blended. Cook pasta in boiling water until al dente; drain, reserving some water. Drop pasta into bowl with pesto; dot with dollops of butter. Toss until pasta is well-coated; if too thick, loosen it with a bit of reserved pasta water as you toss. Serve in warm bowls with more grated cheese.

Yield: Serves 6.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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