Basil Walnut Fettuccine Recipes

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A FAREWELL TO BASIL FETTUCCINE



A Farewell to Basil Fettuccine image

I made this while watching 'A Farewell to Arms' on TV and realized the title suited the intent of the pasta, which was to celebrate the last gleanings from my rather prolific basil patch. If you feel the need to serve this with a sauce, consider a butter garlic sauce or a white wine sauce with chicken. Whatever you choose to accompany this with, enjoy it!

Provided by GYPSY-WITCH

Categories     World Cuisine Recipes     European     Italian

Yield 2

Number Of Ingredients 6

¾ cup chopped fresh basil
1 ½ cups all-purpose flour
1 egg
1 teaspoon olive oil
2 tablespoons water
2 ½ tablespoons all-purpose flour

Steps:

  • Using a food processor, process basil leaves until chopped very fine. Add 1 1/2 cups of flour and pulse two or three times, or until combined. Add egg, 1 teaspoon oil, and the water until dough forms a ball shape. If dough seems dry, add a bit more water. Wrap dough in a piece of plastic wrap which has been coated in a few drops of olive oil. Refrigerate dough for 2 hours.
  • Remove dough from refrigerator, and cut into 6 equal size portions. Run pasta though pasta machine, or roll with rolling pin to desired thickness. Use the additional flour to coat pasta while rolling.
  • Allow pasta to dry for one hour prior to cooking.
  • Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta.

Nutrition Facts : Calories 437.2 calories, Carbohydrate 79.6 g, Cholesterol 93 mg, Fat 6 g, Fiber 3 g, Protein 14.3 g, SaturatedFat 1.3 g, Sodium 38.2 mg, Sugar 0.5 g

FETTUCCINE WITH MASCARPONE, TOASTED WALNUTS, AND BASIL



Fettuccine With Mascarpone, Toasted Walnuts, and Basil image

Make and share this Fettuccine With Mascarpone, Toasted Walnuts, and Basil recipe from Food.com.

Provided by ratherbeswimmin

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1/2 cup chopped walnuts
3 tablespoons unsalted butter
2 tablespoons chopped fresh basil or 2 tablespoons parsley
1/2 cup mascarpone cheese
salt
fresh ground black pepper
1 lb fettuccine

Steps:

  • Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  • Place the walnuts in a medium skillet over medium heat; toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes; transfer to a plate.
  • Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
  • Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
  • Stir in the walnut mixture and add salt and pepper to taste.
  • When the water come to a boil, add salt to taste and the fettuccine.
  • Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
  • Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
  • Add as much reserved cooking liquid as needed to thin the sauce.
  • Divide among individual bowls and serve immediately.

Nutrition Facts : Calories 610.1, Fat 23.2, SaturatedFat 7.7, Cholesterol 118.7, Sodium 25.5, Carbohydrate 83.3, Fiber 4.8, Sugar 2.5, Protein 18.5

FETTUCCINE WITH WALNUTS AND PARSLEY



Fettuccine with Walnuts and Parsley image

Provided by Ellie Krieger

Categories     main-dish

Time 25m

Yield 4 servings, serving size 2 1/2 cups

Number Of Ingredients 10

12 ounces (3/4 box) whole-wheat fettuccine
2/3 cup chopped toasted walnuts, 2 tablespoons reserved for garnish
1/4 cup olive oil
5 cloves garlic, minced
1/2 cup low-sodium chicken stock
1/2 cup chopped parsley leaves, plus more for garnish
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 ounce grated Parmesan (about 3/4 cup)
2 cups arugula leaves, gently packed

Steps:

  • Cook the pasta al dente according to package directions, then drain in a colander.
  • Meanwhile, toast the walnuts in a small dry skillet over medium-high heat until fragrant, stirring frequently, 3 to 5 minutes.
  • 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. Add 1/2 cup Parmesan and toss to combine. Arrange 1/2 cup of arugula leaves on each of 4 serving plates. Top each with about 2 cups of pasta. Sprinkle with remaining cheese, the reserved walnuts and more parsley. Serve hot.
  • Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, Manganese
  • Good source of: Folate, Copper, Magnesium, Calcium

Nutrition Facts : Calories 617 calorie, Fat 31 grams, SaturatedFat 4.5 grams, Cholesterol 1 milligrams, Sodium 409 milligrams, Carbohydrate 69 grams, Fiber 9.5 grams, Protein 16 grams, Sugar 4 grams

BASIL FETTUCCINE



Basil Fettuccine image

This pasta is coated with a thick Alfredo sauce I make from plain yogurt. This keeps the sauce lower in fat than purchased varieties. Plus, you can easily double the recipe and serve it as a stand-alone supper rather than a side dish. -Elissa Armbruster, Medford, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1 cup fat-free plain yogurt
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh basil or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon white pepper
2 garlic cloves, minced
1 tablespoon olive oil

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in a large bowl, combine the yogurt, Parmesan cheese, basil, salt and pepper; set aside. , In a small nonstick skillet, saute garlic in oil for 1 minute or until tender. Drain fettuccine; transfer to a large bowl. Add garlic and oil; toss to coat. Add the yogurt mixture; toss until well coated. Serve immediately.

Nutrition Facts :

BASIL-WALNUT PESTO



Basil-Walnut Pesto image

This is my favorite pesto recipe; rich but healthy due to "good" fats from olive oil and walnuts. It comes from "The Omega Diet." I usually freeze half the recipe for future use.

Provided by dahlia

Categories     Spreads

Time 12m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups packed basil leaves (approx. 2 oz)
1/3 cup olive oil
1/2 cup finely chopped walnuts
2 cloves garlic, minced or crushed
1/2 cup grated parmesan cheese
2 tablespoons softened butter (optional)
1/2 teaspoon salt (optional)

Steps:

  • Place basil, olive oil, walnuts, garlic and salt (if using) in food processor.
  • Blend until thoroughly combined.
  • Add Parmesan and butter (if using) and blend 5-10 seconds more.
  • Just before serving, add 2 Tbsp of hot pasta water from cooked pasta.
  • Serve over pasta with bread and salad.

EASY WALNUT BASIL PESTO



Easy Walnut Basil Pesto image

Simple walnut pesto you can make in your food processor.

Provided by Jasa

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 15m

Yield 8

Number Of Ingredients 6

¼ cup walnuts
¼ cup extra-virgin olive oil
1 tablespoon lemon juice
3 cloves garlic, minced
2 cups packed fresh basil
¼ cup grated Parmesan cheese

Steps:

  • Pulse walnuts, olive oil, lemon juice, and garlic in a food processor until walnuts are finely chopped. Add basil leaves a little at a time, pulsing until a smooth paste forms. Mix in Parmesan cheese.

Nutrition Facts : Calories 102.9 calories, Carbohydrate 1.4 g, Cholesterol 2.2 mg, Fat 10.2 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.6 g, Sodium 38.9 mg, Sugar 0.2 g

PASTA WITH CREAMY WALNUT PESTO



Pasta with creamy walnut pesto image

This unusual pesto is also wonderful with potato gnocchi, on crostini, in panini, or stirred into risotto at the end

Provided by Ursula Ferrigno

Categories     Dinner, Pasta

Time 30m

Number Of Ingredients 8

400g pasta (I used orecchiette)
175g walnut halves or pieces
1 garlic clove
handful fresh basil , leaves roughly torn, plus extra to serve (optional)
100g parmesan (or vegetarian alternative), freshly grated, plus extra to serve (optional)
50g butter
4 tbsp extra-virgin olive oil
50ml double cream

Steps:

  • Boil the pasta. Meanwhile, put the walnuts and garlic in a food processor and whizz until finely chopped. Add the basil, cheese, butter and oil and pulse a few more times. Season.
  • Pour the cream into a pan and warm through. Add two-thirds of the pesto, then gently heat to loosen it. When the pasta is ready, drain, reserving 2 tbsp of the cooking water, then mix both with the sauce. Serve immediately, sprinkled with the extra Parmesan and basil, if using. The leftover pesto will keep in the fridge for up to a week, or frozen for up to a month.

Nutrition Facts : Calories 805 calories, Fat 47 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 0.48 milligram of sodium

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