Fettuccine from Nonno Angelo

Ingredients for 4 servings:

• 100 g walnuts
• 100 g pine nuts
• 1 garlic clove(s), crushed
• 6 tbsp olive oil
• 50 g Parmesan, freshly grated
• 400 g pasta (fettuccine)
• Black pepper, freshly ground
• Salt
• e.g. Parmesan, for serving

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

wonderfully simple pasta with nut sauce

Bring a pot of water to a boil for the pasta. Cook the pasta until al dente, drain, and set aside a large cup of the cooking water. Meanwhile, dry-roast the walnuts and pine nuts in a pan or in a preheated oven. Grind them in a blender. Heat the oil slightly and toast the ground nuts. After a few minutes, add the grated cheese. Add some of the reserved cooking water, stir in the garlic, and season with salt. Mix the pasta with the sauce, adding a little more of the cooking water if necessary, and mix well until the mixture is smooth. Transfer the pasta to the plates, grate some Parmesan cheese over the top, and season well with pepper.