CHEF JEFF — ONE BYTE AT A TIME: Fettuccine with PestoIt’s hard to beat pasta that’s topped with pesto.
By: Herald Staff Report,
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.