Alper Sarikaya — Fettuccine with Asparagus and Beet Green Pesto
Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer to a plate or bowl and let cool; reserve skillet. Pulse cooled walnuts, beet greens,...
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Cooking tools:
- Food processor
- Instant-read thermometer
- Fine-mesh sieve
- Spider strainer
- Ramekin
- Skillet
- Pot
- Stove
- Mixing bowl
- Slotted spoon
- Tongs
- Colander
- Kitchen timer
- Plate
- Measuring cup
- Measuring spoon
Ingredients
- 1/2 C walnuts
- 1 1/2 C packed beet greens, chopped
- 2 cloves garlic, crushed
- 1/4 C packed parsley, fresh
- lemon zest, from one lemon
- kosher salt, to taste
- 3/4 tsp black pepper, divided
- olive oil
- 2/3 C parmesan cheese, plus more for serving
- 4 large eggs
- 3/4 lb fettuccine
- 1 bunch asparagus, trimmed, shaved into ribbons
- to taste red pepper flakes
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