Fettuccine et Walnut Sauce
- 2 thick slices wholemeal whole-wheat bread, crusts removed
- 1/2 pint milk
- 9 1/2 oz shelled walnuts
- 2 garlic cloves crushed
- 4 oz stoned pitted black olives
- 2 oz freshly grated Parmesan cheese
- 8 tbsp extra virgin olive oil
- 1/4 pint double heavy cream
- 1 lb fresh fettuccine
- salt and pepper
- 3 tbsp chopped fresh parsley
- Put the bread in a shallow dish, pour over the milk and set aside to soak until the liquid has been absorbed.
- Spread the walnuts out on a baking tray (cookie sheet) and toast in a preheated oven, at 190°C/375°F/Gas Mark 5, for about 5 minutes, or until golden. Set aside to cool.
- Put the soaked bread, walnuts, garlic, olives, Parmesan cheese and 6 tablespoons of the olive oil in a food processor and work to make a puree. Season to taste with salt and pepper and stir in the cream.
- Bring a large pan of lightly salted water to the boil. Add the fettuccine and 1 tablespoon of the remaining oil and cook for 2 - 3 minutes, or until tender but still firm
- to the bite. Drain the fettuccine thoroughly and toss with the remaining olive oil.
- Divide the fettuccine between individual serving plates and spoon the olive, garlic and walnut sauce on top. Sprinkle over the fresh parsley and serve.
- Parmesan quickly loses its pungency and 'bite'. It is better to buy small quantities and grate it yourself. Wrapped in foil, it will keep in the refrigerator for several months.
Calories: 949 kcal
Carbohydrates: 79 g
Protein: 24 g
Saturated Fat: 13 g
Trans Fat: 1 g
Cholesterol: 101 mg
Sodium: 232 mg
Potassium: 635 mg
Fiber: 8 g
Sugar: 12 g
Vitamin A: 800 IU
Vitamin C: 4 mg
Calcium: 263 mg
Iron: 3 mg