O.k. friends……time for some carbohydrates. This is a rich and delicious pasta dish that goes well with a light salad. I love the combination of crunchy, toasted walnuts with the creamy mascarpone cheese and the fresh basil! And…..it’s really quick and easy, with only 5 ingredients plus salt and pepper!
This recipe is from a book called The Complete Italian Vegetarian Cookbook by Jack Bishop. The cookbook has 350 recipes! That ought to keep me busy for awhile, don’t ya think? I’ve changed some of the ingredient amounts, to my taste, and, instead of a regular fettuccine, I used Fettucce Ricce, which looks similar to fettuccine, but it’s wider and the edges are ruffled. The name means “curly ribbon” in Italian. I love all the Italian pasta shapes and their fun translations!
Fettuccine with Mascarpone, Toasted Walnuts, and Basil
3/4 cup chopped walnuts
4 tblsp. unsalted butter
1/4 cup chopped fresh basil
1/2 cup mascarpone cheese
Salt and freshly ground black pepper
1 pound fettuccine (or similar pasta)