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Turkish-Style Noodles with Butter, Walnuts and Feta
This recipe is inspired by cevizli erişte, a Turkish pasta dish with toasted walnuts, ample butter and briny, semi-firm cheese. Erişte are short, thin egg noodles, typically made in the late summer or early fall, then dried in the sun. We’ve replaced them with easier-to-find fresh fettuccine, cut into bite-sized pieces. You also can use 12 ounces of dried egg noodles. As for the cheese, we found tangy feta added a sharp creaminess that complements the rich butter and walnuts perfectly. Lemon, dried mint and parsley all bring bright, fresh notes, while Aleppo pepper contributes earthy complexity and heat.
4
Servings
30 minutes
Ingredients
-
16-18
ounces fresh fettuccine, cut into 2-inch pieces
-
Kosher salt and ground black pepper
Directions
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01In a large pot, bring 4 quarts water to a boil. Add the pasta and 1 tablespoon salt, then cook, stirring often, until al dente. Reserve 1 cup of the cooking water, then drain.
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