Fettuccine with Baby Corn and Walnuts
by Tarla Dalal

Simply mouth-watering, that’s what this creation is! So tasty that you can’t believe it takes just minutes to cook it up.

Perfectly-cooked fettuccine pasta is teamed up with scrumptious baby corn and walnuts, which have wonderfully complementary textures and flavours. This is further supported by tangy tomatoes, perky herbs and other tasty ingredients to make a delightful bowlful!

Using nutmeg powder to season the Fettuccine with Baby Corn and Walnuts adds a unique touch to this dish, as it imparts a very aesthetic aroma and flavour to it.

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Fettuccine with Baby Corn and Walnuts recipe - How to make Fettuccine with Baby Corn and Walnuts

3 cups cooked fettuccine
1 cup diagonally cut and blanched baby corn
1/4 cup finely chopped walnuts (akhrot)
3 tbsp olive oil
1/2 cup finely chopped onions
1 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped tomatoes
2 tbsp finely chopped parsley
2 tbsp finely chopped basil
a pinch of nutmeg (jaiphal) powder
salt and freshly ground black pepper (kalimirch) to taste

For The Garnish
1/4 cup grated processed cheese

Method

Heat the oil in a broad non-stick pan, add the onions and garlic and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes, walnuts and baby corn, mix well and sauté on a medium flame for 3 minutes.
Add the fettuccine, parsley, basil, nutmeg powder, salt and pepper powder, mix well and cook on a medium flame for 1 minute.
Serve immediately garnished with cheese.