Fettuccine with Parsley Pesto and Walnuts | Everyday Food with Sarah Carey
If you're used to serving spaghetti or fettuccine with a red sauce, you've got to try this green version. A super-fresh parsley pesto comes together while your pasta cooks, and a few handfuls of baby spinach make it a meal that's pretty darn good for you, too. I mean, it's practically salad, right? Either way, I think I can safely say that green has never tasted this good.
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Recipe Ingredients:
1 bunch fresh parsley, washed and patted dry
1/2 cup walnuts, toasted if desired, plus more for serving
5 ounces baby spinach
Coarse salt and ground pepper
3/4 pound fettuccine or other pasta
1 small garlic clove, peeled
1/4 cup grated Parmesan, plus more for serving
1/2 lemon or 1 tablespoon fresh lemon juice
1/4 cup olive oil
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Fettuccine with Parsley Pesto and Walnuts | Everyday Food with Sarah Carey
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Brown Butter Pasta with Butternut Squash, Walnuts & Sage | Food52 + All-Clad
Food52 resident Melina Hammer stopped by to whip up a Butternut Squash Pasta—complete with brown butter, sage, and walnuts (sounds cozy, doesn’t it?). It all comes together in a large D3 All-Clad Fry Pan—perfect for tossing pasta and soaking up every bit of flavor. This video is made in partnership with All-Clad Cookware. GET THE RECIPE ►►
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound butternut squash (½ a small squash, sliced in half vertically), peeled and sliced into ¼-inch-thick half moons
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoons cayenne, depending on your penchant for spice
Kosher salt, to taste
Freshly ground black pepper, to taste
12 ounces linguine pasta
8 tablespoons (1 stick) salted butter
1 cup walnuts, toasted until golden and coarsely chopped
16 to 20 stems fresh sage, leaves plucked from stems
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
How To Make Red Wine Spaghetti Recipe with Walnuts Pecorino and Parsley By Rachael
Pasta cooked in red wine, butter + garlic then topped with cheese + nuts? Sign us up!
Lemon Spaghetti with Toasted Walnuts - Weelicious
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CREAMY PASTA WITH WALNUTS RECIPE | ITALIAN RECIPE FOR DINNER
CREAMY PASTA WITH WALNUTS RECIPE
How to make very delicious creamy rigatoni pasta with walnuts. Very tasty and wonderful dinner for hole family to enjoy the food. So easy to make in very short time.
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#pasta #chef #food
EASY BASIL PESTO PASTA with Toasted Walnuts
Fresh basil pesto pasta is one of those dishes that screams summer and THIS pesto recipe is my number-one go-to. I created this super easy and versatile basil and parsley pesto recipe with toasted walnuts to pair perfectly with your favorite pasta, but you should def make extra to keep in the fridge. It's also great with roasted potatoes, rustic toast, chicken, pork, eggs, you name it.
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INGREDIENTS FOR THE PESTO:
100g or 1 C. TOASTED WALNUTS (in video I fried in roughly 1 TBPS neutral oil and about 1 tsp salt) or PINE NUTS if you're feeling spendy
225g or 1 1/4 C. EVOO
30g or roughly 1/8th RINSED RED ONION
5g or 1 TSP SALT
15g or 1/4C. PARSLEY without stems
100g or 1C. PECORINO
100g or about 2-3C. FRESH SWEET BASIL This seems like huge volumetric variance, and it is, that’s why I don’t use volume often. It really depends on how much you pack it into container. More is better than less.
30g or 2 TBPS LEMON JUICE
As always taste for seasoning, if you want more brightness, add lemon, or salt. Taste your food!
FOR THE PASTA YOU NEED
4oz. Nice pasta per person, I recommend 100% Semolina (Durum Wheat) Spaghetti a la Chittara
1-2 TBPS starchy pasta water
3-4 TBPS pesto (more is more in my opinion)
Pecorino for garnishing, 1-2 TBPS
8-10 Cherry or Sungold tomatos, halved
Thanks for watching. Enjoy it and share if you like!
#basilpesto #walnutpesto #dopepesto101