Fettuccine with Walnuts

Authentic Italian Fettuccine with Walnuts Recipe

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 3 minutes | Servings: 4

Introduction

Fettuccine with Walnuts is a delicious and flavorful pasta dish that combines the richness of walnuts with the creaminess of avocado. This recipe is perfect for a quick and easy weeknight meal or a special occasion dinner.

History

This recipe is a modern twist on traditional Italian pasta dishes, incorporating the use of California avocado and walnuts for added texture and flavor. It is a versatile dish that can be customized with different ingredients to suit your taste preferences.

Ingredients

2 tbsp olive oil
0.5 cup sun-dried tomatoes
0.25 cup sherry wine vinegar
2 tbsp chopped walnuts
0.5 cup fresh chopped basil
1 whole california avocado, diced
2 tbsp chopped green onions
1 lb (454 g) dried fettuccine noodles (if unavailable, use any dried pasta)
0.25 cup diced green bell pepper

How to prepare

In a large bowl, combine the olive oil, vinegar, basil, green onions, sun-dried tomatoes, walnuts, and half of the California avocado.
Toss the ingredients well to ensure they are evenly coated with the oil and vinegar.
Cook the pasta in boiling water for 3 minutes or until it is "al dente".
Drain the pasta and pour it into the salad bowl with the other ingredients while it is still hot.
Toss all the ingredients together and serve immediately, using the remaining California avocado as a garnish on top of the pasta.

Variations

Add cooked chicken or shrimp for extra protein.
Substitute pine nuts or almonds for the walnuts.
Use different types of pasta, such as spaghetti or penne.

Cooking Tips & Tricks

Be sure to cook the pasta "al dente" to ensure it has the perfect texture for this dish.

- Toasting the walnuts before adding them to the dish will enhance their flavor.

- Use fresh basil for the best taste, but dried basil can be substituted if necessary.

Serving Suggestions

Serve the Fettuccine with Walnuts with a side salad or garlic bread for a complete meal. Pair it with a glass of white wine for a perfect dining experience.

Cooking Techniques

Boil the pasta in salted water until "al dente".

- Toss the hot pasta with the avocado mixture to allow the flavors to meld together.

Ingredient Substitutions

Use cherry tomatoes instead of sun-dried tomatoes.

- Replace the avocado with diced cucumber for a refreshing twist.

Make Ahead Tips

Prepare the avocado mixture ahead of time and store it in the refrigerator until ready to use.

- Cook the pasta in advance and reheat it before serving.

Presentation Ideas

Garnish the dish with fresh basil leaves and a sprinkle of grated Parmesan cheese. - Serve the pasta in individual bowls for a more elegant presentation.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

- Serve a side of roasted vegetables or a green salad to complement the flavors of the pasta.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the pasta in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 5g

- Sugars: 3g

Fats

- Total Fat: 14g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 9g

Vitamins and minerals

Vitamin A: 10% DV

- Vitamin C: 15% DV

- Calcium: 4% DV

- Iron: 10% DV

Alergens

Contains tree nuts (walnuts)

Summary

This dish is a good source of healthy fats, fiber, and protein. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Fettuccine with Walnuts is a delicious and nutritious pasta dish that is easy to make and full of flavor. With the creamy avocado, crunchy walnuts, and tangy sun-dried tomatoes, this recipe is sure to become a new favorite in your household. Enjoy!

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was a young girl living in a small village in Italy. My grandmother, Nonna Maria, was known throughout the village for her incredible cooking skills. She had a way of turning simple ingredients into mouth-watering dishes that left everyone wanting more.

One day, while I was watching Nonna Maria cook in the kitchen, she pulled out a bag of fettuccine and a handful of walnuts. I had never seen her make this dish before, and I was curious to see what she was up to. Nonna Maria explained that she had learned the recipe from a dear friend many years ago, and it had quickly become one of her favorites.

As she cooked the pasta and toasted the walnuts, the kitchen filled with the most delicious aroma. I couldn't wait to try the finished dish. When Nonna Maria finally plated the fettuccine with walnuts and a sprinkling of Parmesan cheese, I took my first bite and was instantly hooked. The flavors were so rich and comforting, and the crunch of the toasted walnuts added the perfect texture.

From that day on, I knew that I had to learn how to make fettuccine with walnuts myself. I watched Nonna Maria closely as she cooked, taking mental notes of each step and ingredient. She was patient with me, teaching me the techniques and tricks that had been passed down through generations of our family.

As I grew older, I continued to make fettuccine with walnuts for my own family and friends. It became a staple in my own kitchen, a dish that never failed to impress. I would often think back to that day in Nonna Maria's kitchen, watching her cook with such love and passion.

Years passed, and I eventually moved to America with my own family. I brought the recipe for fettuccine with walnuts with me, along with all of the other recipes that Nonna Maria had taught me. I continued to cook for my loved ones, sharing the flavors of Italy with those who had never experienced them before.

One day, I was hosting a dinner party for some friends, and I decided to make fettuccine with walnuts as the main course. As my guests sat around the table, eagerly awaiting their first bite, I couldn't help but feel a sense of pride. This dish had traveled with me across oceans and continents, bringing a taste of home to those who had never known it.

As my friends raved about the fettuccine with walnuts, I couldn't help but smile. The recipe that had been passed down to me from Nonna Maria had brought so much joy to those around me. It was a reminder of the power of food to bring people together, to create memories and traditions that would last a lifetime.

And so, as I continue to cook and share my love of food with others, I always think back to that day in Nonna Maria's kitchen. The day that I discovered the recipe for fettuccine with walnuts, a dish that would become a beloved part of my own culinary repertoire. It is a memory that I will always hold dear, a reminder of the love and passion that goes into every meal that I make.