Whole grain fettuccine pasta with walnuts and arugula
Votes: 43
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 617, total fat 31 G., saturated fats 4.5 G., proteins 16 G., carbohydrates 69 G., fiber 9.5 G., cholesterol 1 mg, sodium 409 mg, sugar 4 G.
Calories 617, total fat 31 G., saturated fats 4.5 G., proteins 16 G., carbohydrates 69 G., fiber 9.5 G., cholesterol 1 mg, sodium 409 mg, sugar 4 G.
Delicious and interesting pasta can be made with more than just meat or seafood. Walnuts are an excellent ingredient. They impart a deep, rich flavor with oriental notes, perfectly complemented by the freshness of parsley. What's more, this pasta cooks in no more than half an hour. Combine cooked fettuccine with broth, chopped walnuts, spices, and herbs in a frying pan, and add a little grated Parmesan for a creamier consistency. Serve hot with fresh arugula.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 350 g whole grain fettuccine pasta
- 2/3 cup chopped toasted walnuts, 2 tbsp set aside for serving
- 1/4 cup olive oil
- 5 cloves garlic, crushed
- 0.5 cups lightly salted chicken broth
- 0.5 cup chopped parsley + extra for serving
- 0.5 tsp salt
- 0.5 tsp ground black pepper
- 30 g grated Parmesan (about 3/4 cup)
- 2 cups arugula
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Cooking the dish according to the recipe:
- Cook the pasta until al dente according to the package directions, then drain in a colander.
- Meanwhile, in a small dry skillet over medium-high heat, toast the walnuts, stirring frequently, until fragrant, 3 to 5 minutes.
- In the same pan the pasta was cooked in, heat the olive oil over low heat, add the garlic and cook, stirring, until soft and fragrant, 3 to 4 minutes (be careful not to burn it).
- Return the pasta to the pan, add the broth, walnuts (except for 2 tablespoons), parsley, salt and pepper, and stir. Cook over low heat for 1-2 minutes. Add 0.5 cups of Parmesan and stir. Divide 0.5 cups of arugula between 4 plates. Top with about 2 cups of pasta.
- Sprinkle with the remaining cheese, reserved walnuts, and remaining parsley. Serve hot. steak.
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