Sufra Dayma: Fettucine with Walnut Sauce By Moushira Abdel-Malek Ingredients: 500 gms fettucine pasta 250 gms walnuts 3 garlic cloves (sliced) 1/2 cup cooking cream 2/3 cup parsley leaves 1/4 cup Parmesan cheese (finely grated) 3/4 cup extra virgin olive oil 40 gms butter (softened) Salt + pepper Method: Place walnuts into a non-stick frying pan, over medium-high heat. Cook, tossing, for 5 minutes, or until toasted. Set aside 2 tablespoonfuls of nuts. Place walnuts into a food processor with garlic, butter, Parmesan and one quarter of a cup of the chopped parsley. Process until finely chopped. With motor running, slowly pour oil through feed tube, until a thick paste forms. Transfer to a bowl. Stir in cream and season. Cook pasta in a large saucepan of boiling salted water, until just tender. Drain. Return pasta to saucepan. Add walnut sauce. Toss over low heat until well combined. Spoon into serving bowl and top with remaining parsley and reserved walnuts. Serve with a mixed salad.
