Pair this pasta with a crisp green salad and you have yourself a gourmet midday meal. Depending on your yen, you can enjoy pasta chilled or warm.
2 tablespoons extra virgin olive oil
1 anchovy, minced (optional)
1 garlic clove, minced
Pinch of crushed red pepper
1/4 cup minced green onions
1/2 cup fresh basil leaves, rolled lengthwise, thinly sliced crosswise
1/4 cup finely chopped fresh parsley
2 ounces fontina cheese, sliced into thin strips or shredded
4 ounces dry fettuccini, cooked according to package directions
1/2 cup chopped toasted walnuts
Whisk together olive oil, anchovy, if using, garlic and pepper in a large bowl. Add green onions, basil, parsley and fontina and toss to combine. Add pasta and toss to coat. Divide pasta into two servings and sprinkle with walnuts. Refrigerate until ready to eat. (Microwave in a microwave-safe container if you like your lunch pasta warm.)
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