Pasta with Bunches of Herbs and Walnuts

Break out of the tomato sauce habit by tossing pasta with the flavors of the Mediterranean instead. Basil, chives and dill combined with a few anchovies add freshness, while walnuts provide crunch. The only cooking involved is boiling the pasta.

1/4 cup extra-virgin olive oil
6 anchovies, minced
2 garlic cloves
1/8 to 1/4 teaspoon crushed red pepper
3/4 cup minced fresh chives
3/4 cup chopped fresh basil
1/2 cup chopped fresh dill
4 oz. provolone cheese, diced (1/2 inch)
8 to 9 oz. fresh fettuccine or linguine
3/4 cup finely chopped walnuts (don't chop in food processor)

1 Combine oil and anchovies in large bowl. Smash garlic with side of chef's knife; mash into cutting board until paste forms. Add to oil mixture. Stir in crushed red pepper. Add herbs and cheese; toss to mix.

2 Cook fettuccine according to package directions; drain. Immediately toss with herb mixture. Sprinkle with walnuts; toss.

4 (1 1/2-cup) servings

PER SERVING: 585 calories, 39 g total fat (9 g saturated fat), 19.5 g protein, 42 g carbohydrate, 70 mg cholesterol, 715 mg sodium, 4 g fiber

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