How to make Fresh Pasta – Fettuccine with Arugula Walnut Pesto

arugula walnut pesto | alldayieat.com

Pesto

Let’s see if I can get you to salivate. According to Wikipedia, traditional pesto came from Genoa, Italy. Imagine a thick dark green sauce. Not smooth like cream and coarser than cornmeal. It’s green, shiny, and pungent. Crushed garlic, pine nuts, salt, basil, Parmigiano-Reggiano, pecorino sardo, and olive oil. All swimming happily together like the fish in the sea.

Yum-e! Did it work ? Are you salivating? if not maybe you haven’t been conditioned. Lucky you! Actually, I don’t know if that’s good or bad. You tell me!

Now, back to the arugula and walnut pesto recipe. I got this idea from my mom. She went to a cooking class at Sur la Table where she had it and told me I should try making it.

It sounded pretty interesting since I hadn’t heard of this type of pesto before. And, I like walnuts and I like arugula. I think walnuts and arugula make a good combo in salads. But, I was a little skeptical about adding pasta to the mix.

As such, it wasn’t one of those recipes that I was dying to try. So I let it sit for a few months. And of course, while it was collecting dust, both Food and Wine and Bon Appetit published recipes similar to the one I got.

Fancy pestos made without basil. I remembered the recipe my mom gave me and decided the time had come. dun dun dun

arugula walnut pesto | alldayieat.com

Arugula Walnut Pesto

I think what makes this pesto stand out is the sherry vinegar. Do not substitute or skimp on this, it makes all of the flavors pop and really makes this dish come together. I got the below bottle on a recent trip to Spain. It was quite good!

arugula walnut pesto | alldayieat.com

Here is the finished arugula walnut pesto. I made the fresh pasta just after this. Watch my videos to see me in action!!

arugula walnut pesto | alldayieat.com

 

Fresh Fettuccine Pasta

The time finally came where I was feeling itchy. Not physically from mosquitos, but emotionally to make and east pasta. Does that happen to you ?

I remember the first time I had fresh pasta. It changed my tasted buds forever.

I made it myself and didn’t really know what to expect. And if you’ve never had fresh pasta, I would describe it as light and chewy. It has a delicate flavor and texture that dried pasta cannot provide.

My mom got me the Kitchen Aid Mixer and pasta attachment set as a gift for Christmas many years ago. The first time I tried using it, I made a mess and got spaetzel versus pasta. The second dough disc came out much better however.

I think if you have the opportunity to, you should make fresh pasta. You don’t even need the Kitchen Aid equipment, it will just be a bit more work in rolling out and cutting the dough.

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NOTE The Williams-Sonoma fresh pasta recipe is my go to recipe for fresh pasta. I’ve made it many times and it always comes out light and not too chewy. It does contain eggs, but is not that ‘eggy’.

 

In case you missed them, here are some of my other pasta recipes!

 

 

Print Recipe
Arugula Walnut Pesto BigOven - Save recipe or add to grocery list Yum
arugula walnut pesto | alldayieat.com
Course Main Dish
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 0
Servings
people
Ingredients
arugula walnut pesto | alldayieat.com
Instructions
  1. Measure out and combine the garlic, walnuts, arugula and parsley in a food processor and chop thoroughly.
  2. Add olive oil to process even more until it resembles a pesto.
  3. In a large bowl, mix the greens just processed with the cheese, vinegar, lemon zest and juice until just combined. Add salt and pepper to taste.
  4. Prepare fresh fettuccine noodles and reserve at least a cup of pasta water.
  5. Once noodles have cooked, drain. In the hot pot, return cooked noodles one serving at a time and mix with a dollop of the pesto. Add the pasta water to thin pesto as needed. Serve immediately with more grated Pecorino romano and cracked pepper.
Recipe Notes

Consider adding additional vinegar if you feel the flavor needs a little more pop. I tried adding a splash of lemon juice and a dash of the vinegar on two different occasions. I think the vinegar is what really makes this dish a winner.

 

Yo! I'm Pat. I have the appetite of a shark. And with that, I strive daily to improve my skills and satisfy it with tasty food. My creations cover the globe as I explore and play with anything Japanese, New American, and Indian. Read here: for more about me.

If you get a chance to try one of my recipes, let me know and tag me on Facebook using "@alldayieat" or Instagram "@alldayieatblog" + #alldayieat

 

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11 thoughts on “How to make Fresh Pasta – Fettuccine with Arugula Walnut Pesto

  • January 15, 2017 at 4:27 pm
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    I love pesto! My grandmother taught my family how to make homemade pasta. I will need to try this recipe soon the next time we make homemade pasta

    Reply
    • January 16, 2017 at 11:44 am
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      thank you! let me know how it goes!! 🙂

      Reply
    • November 2, 2016 at 12:52 pm
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      Yessss!! Despite eating it everyday here in Italy i cant wait to make more pasta when i get home!!!

      Reply
  • October 14, 2016 at 1:53 pm
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    Yes, I’m salivating because I love pesto! I make one with kale and walnuts. Great recipe. 🙂

    Reply
    • October 16, 2016 at 12:31 am
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      Oo that sounds good, i may have to try that ! ?

      Reply
  • October 6, 2016 at 7:05 pm
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    That looks utterly delicious!

    Reply

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