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Fettuccini with Walnuts and Parsley Recipe

Fettuccini with Walnuts and Parsley

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Average Rating:

Total Reviews: 29

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  • on February 23, 2012

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    This is really bland. It's like I'm eating an English food. Blah! I'm sorry, Ellie. I followed the recipe to a T and even used garlic purée OR i'm just not a fan of walnuts however, my finicky 11-yr old daughter loved it but she asked me to not put walnuts next time.

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  • on July 02, 2011

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    This is easy, delicious, colorful and full of flavor. I would definitely serve this to company--even guests who aren't conscious about healthy eating. At home, we do this almost like a one dish meal and everyone's happy.

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  • on April 29, 2011

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    Really nice recipe. It is nice to find a different use for pasta and the walnuts provide great texture. I added some pan-seared bay scallops for protein and a little fresh lemon juice.

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  • on March 26, 2011

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    Excellent recipe, I am really enjoying this dish. I added a bit of lemon zest and juice. It is really fresh and clean tasting, as well as nutritious. I think it tastes excellent hot, but is equally as nice at room temperature or even cold. Will also be nice reheated quickly. Great as a main dish, or as a side, tappas, or as a bed for grilled chicken or fish. It is makes a beautiful presentation.

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  • on March 18, 2011

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    LOVED this recipe enough to come and give a good review. Every time I've made this, people ask for the recipe--they insist, really. I haven't tried it with the arugala yet, but it can't hurt. I just used a bit more parsley, garlic, walnuts, and stock, for a more potent creamier sauce.

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  • on February 03, 2011

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    10/10. Tasted like a better (honestly version of Alfredo, yet much, much healthier and lighter. Was really delicious. Everybody wanted the recipe. This is the first food review I have ever left because this was such a major hit. Well done.

    Normally I mess with the recipe but I didn't do anything to this one, except added a couple extra cloves of garlic, but a lot of my guests said it would be perfect with grilled chicken fanned across the top. Others suggested boiling the chicken and mixing it in chunks into the pasta mixutre, either way that was the one suggestion that came up. Personally, I don't think it needs the extra calories as it really is as close to perfection I can think of for a meal this easy, but I would imagine chicken would be tasty on it.

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  • on May 05, 2010

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    Tried it for the first time w/ our theater group and it was delicious and well received! One guest requested the recipe, too. It's a complete light meal. I served a good bread(any artisan is fine with olive oil and balsamic vinegar for dipping as an appetizer and a nice Pinot Gris. I followed the recipe to the letter. I've made it several times since then and have improvised with adding a seafood like shrimp or scallops, and using a spring green mixture(not any other if you don't like the taste of arugula.

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  • on April 27, 2010

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    I made this and added grilled scallops on the side (because I had them and they needed to be cooked. It was extremely easy and my husband LOVED it.

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  • on April 05, 2010

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    This was simply fantastic! It was so easy to throw together, especially when the store closes for Easter and you have to survive off what you have kept in your kitchen! I was able to complete the preparation in about 20 minutes, and it was completely amazing! Very light and fresh! I can't wait to make it again!

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  • on March 31, 2010

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    I loved this recipe, and I couldn't stop eating it. It was fresh and tasty, and it was easy to make.

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