Fettuccine With Mascarpone, Toasted Walnuts, And Basil

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 bring 4 quarts water to a boil in a large pot for cooking the pasta.
• 2 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.
• 3 melt the butter in the skillet; add the nuts and basil and cook just until heated through.
• 4 place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
• 5 stir in the walnut mixture and add salt and pepper to taste.
• 6 when the water come to a boil, add salt to taste and the fettuccine.
• 7 cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
• 8 toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
• 9 add as much reserved cooking liquid as needed to thin the sauce.
• 10 divide among individual bowls and serve immediately.