As described
Green Olive, Artichoke,
Walnut and Chilli Fettuccine
1 cup extra-virgin olive oil
12 cup walnut pieces
340 grams marinated
artichoke hearts, drained
1/2 cup freshly grated
parmesan plus extra for
serving
10 large green olives, pitted
1 tablespoon lemon juice
2 tablespoons capers, drained
2 large cloves garlic, crushed
sea salt and ground pepper
12 - 1 teaspoon chilli flakes
300 grams dried fettucine
6 small dried chillis, optional
Put the oil, artichokes, olives, capers, garlic, chilli flakes, dried chillis and the walnuts in a large frying pan. Cook over a very low heat for 8-10 minutes until everything smells toasty and
the walnuts are lightly golden. Don't let it boil as the garlic and walnuts will burn.
While the topping is cooking, cook the fettucine in plenty of boiling salted water until al dente. Lift the pasta out with tongs and add to the frypan along with the parmesan so it melts and emulsifies with the water to
make a light sauce to coat, adding more pasta water if needed.
Lunch today was an artichoke/walnut/olive/caper/chilli pasta, paired with the 2022 Valli "The Real McCoy" orange wine. #nzv24 #Rockburn #kai
