Tuesday, June 12, 2007

Fettuccini with Bread Crumbs & Walnuts

About a year ago I made a recipe with fettuccini and bread crumbs and it was wonderful; however, I have know idea what recipe I made and I have been trying to figure it out ever since. This was good, but was not "the recipe"; however, it is worth a post.

1 pound dried fettuccini pasta
3/4 cup extra-virgin olive oil
3 cloves garlic, minced
2/3 cup dried bread crumbs
1/3 cup toasted walnuts, chopped
Sea salt and freshly ground black pepper
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves

In a large pot, bring to a boil 6 quarts of salted water. Cook pasta until al dente.

Meanwhile, in a medium-sized sauté pan, heat garlic in the oil until warm. Since the bread crumbs will cook quickly, you don't want to add them into a hot pan, otherwise they can burn. Add the breadcrumbs, walnuts and stir constantly. Season with salt and pepper. Sauté for about 2 minutes. Remove from heat and set aside.

Drain pasta in a colander. Working quickly, add pasta to the sauté pan and stir to combine. Add Parmesan and mix thoroughly. Pour into large serving bowl and garnish with chopped parsley.

I had picked up some fava beans at the market because they looked good. I took the beans out of the pods, blanched them in boiling salted water for about 1 minute. Stopped the cooking with an ice bath. Peeled the beans out of the outer shell and added them to this dish with the parmesan cheese.

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