Fettuccine With Mascarpone, Toasted Walnuts, and Basil

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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