- 1 package (12 ounces) fettuccine
- 1 teaspoon minced garlic
- 6 tablespoons butter, divided
- 1/4 cup finely chopped walnuts, toasted
- 1 tablespoon minced fresh basil or 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Cook fettuccine according to package directions. In a large skillet, saute garlic in 1 tablespoon butter for 1 minute or until crisp-tender. Add the walnuts, basil, salt, pepper and remaining butter; cook and stir for 2 minutes or until heated through. Drain fettuccine; add to skillet and toss to coat. Yield: 6 servings.
Originally published as Basil Walnut Fettuccine in Simple & Delicious May/June 2006, p21
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