Walnut Parmesan Herb Fettuccine

Simply a fabulous pasta dish. If you like sage and mushrooms this dish will become a new go-to favorite.

Ingredients:

1 box fettuccine

1/3 cup chopped toasted walnuts

1/3 cup freshly grated Parmesan

1 pint shiitake mushrooms

1 small handful of fresh sage (add oil onto the sage leaves just before roasting)

1 clove of garlic - sliced

1 shallot - chopped

4 Tbsp. olive oil

Salt & Pepper

Optional - handful of fresh baby spinach

Directions:

Preheat oven to 350 degrees

Toast the walnuts in a dry saute pan for 8-12 minutes before starting the balance of the meal.

Cook the fettuccine in salted boiling water. You want to time the pasta to be done as the roasted mushrooms, etc. are finished.

Place the garlic, shallots and mushrooms onto a sheet pan. Drizzle with olive oil, salt and black pepper and roast in the oven for approx 12 minutes. After 12 minutes pull the sheet pan out of the oven and add the oiled sage leaves. OR - you can fry the sage leaves in a small amount of olive oil until they are crispy.

Place the sheet pan back into the oven roasting for 5-8 minutes more.

Quick Tip - you want a nice light char on the mushrooms. If using baby spinach - add them to the roasting pan immediately AFTER removing from the oven. Toss the spinach into the hot oil and mushrooms until the spinach wilts.

Drain the pasta and place it back into the hot pot.

Add the entire contents of the sheet pan into the pasta including all the hot oil. Add the grated Parmesan and toasted walnuts. Toss well. Adjust salt and pepper to taste.

Serve immediately in warm bowls.

ENJOY!