|Title:||Fettuccine With Walnut Pesto|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 lb. fettuccine or other pasta
1 c chopped fresh or canned tomatoes
2 garlic cloves- minced or pressed
1 T extra-virgin olive oil
1/2 t sea salt
1 c toasted walnuts
1/2 c very thinly sliced fresh basil leaves- optional
1 c grated Pecorino Romano or Parmesan cheese- optional
|Directions:||Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente. Reserve about a cup of the pasta cooking liquid and then drain.
Meanwhile, make the Walnut Pesto: In a blender or food processor, puree the tomatoes, garlic, olive oil, and salt for a few seconds, until smooth. Add the walnuts and process until an even-colored and somewhat lumpy paste is formed. If you're using fresh tomatoes, you might need to add 1 or 2 T of water to the mixture.
Transfer the drained pasta to a serving bowl. Toss the pasta with the Walnut Pesto, adding enough reserved cooking liquid to make it sauce. Serve immediately, topped with basil and grated cheese, if you wish.
|Makes:||4 to 6 servings|