Fettuccine with Walnuts, Asparagus and Parmesan

This recipe, inspired by Ellie Krieger, is one of my favourite pasta dishes.

Keep a tissue nearby for your tears of joy

      Fettuccine with Walnuts, Asparagus & Parmesan:

• 1 package whole-wheat fettuccine (or pasta of choice)
• 1 bunch asparagus, discard tough ends and cut remaining stems in half
• 2/3 cup chopped walnuts, toasted
• 1/4 cup olive oil + 1 Tbsp
• 5 large garlic cloves, minced
• 1/2 cup low-sodium chicken or vegetable stock
• 1/2 cup flat leaf parsley, chopped  
• 1/2 tsp sea salt & fresh ground black pepper
• 1 cup fresh grated Parmesan cheese (from the block not pre-ground)

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Heat oven to 375 F. 

Cook pasta al dente according to package directions.

Place asparagus in an oven-safe glass dish and sprinkle with a tablespoon of olive oil and a touch of sea salt.  Bake asparagus at 375 F for 10-12 minutes (still crunchy but no longer hard) and set aside.

Meanwhile, toast walnuts on low heat in a dry skillet until fragrant (about 3 minutes) and set aside.

In the same pot the pasta was cooked in, heat 1/4 cup olive oil over low heat and add garlic stirring until soft being careful not to burn (about 2 minutes). Return pasta to pot, add chicken/vegetable stock, baked asparagus, 3/4 cup parmesan and all but 2 tablespoons of walnuts and parsley.  Toss ingredients together, warming over low-medium heat until entire mixture is warmed through.  Divide pasta among serving plates.  Sprinkle with remaining cheese, parsley and reserved walnuts. 

Serves 4

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Photos by Trinity Nutrition