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Fettuccine With Mascarpone, Toasted Walnuts, and Basil

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“In' The Complete Italian Vegetarian'”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 4 quarts water to a boil in a large pot for cooking the pasta.
  2. 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.
  3. Melt the butter in the skillet; add the nuts and basil and cook just until heated through.
  4. Place the mascarpone in a bowl large enough to hold the fettuccine when cooked.
  5. Stir in the walnut mixture and add salt and pepper to taste.
  6. When the water come to a boil, add salt to taste and the fettuccine.
  7. Cook until al dente and then drain, reserving 1/4 cup of the cooking liquid.
  8. Toss the fettuccine, still dripping with cooking water, with the walnut sauce and mix well.
  9. Add as much reserved cooking liquid as needed to thin the sauce.
  10. Divide among individual bowls and serve immediately.

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