Who says pesto has to include basil and pine nuts? This vibrant blend features walnut and parsley and is the perfect coating for pasta mixed with late-summer green beans and freshly grated Parmigiano Reggiano.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Gratinéed Tomatoes with Asiago and Fresh Herbs makes a fresh start to the meal.
Simply marvellous. A great way to use parsley (which I always seem to grow too much of!!)
This has been a family favorite since it first appeared in the magazine. I frequently use penne or similar pasta rather than fettuccine. Other than that, I follow the recipe as written.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?