The idea behind Combinations is to create the dish from the recipe and report on a wine match to accompany the dish. This dish requires the use of Fettuccine, a wider version of Tagliatelle, but a green/verdi version; of which, despite forays into a deli and Waitrose I have failed to find.
Fettuccine Verdi with Walnut Sauce serves 4.
Soak breadcrumbs in water for 10 minutes, then squeeze them dry. Remove skins from the nuts by immersing them in hot water then rubbing. Dry on paper towels. Place in mortar with breadcrumbs, garlic, the Pecorino, salt and Marjoram.
Pound with a pestle to a fine texture. Slowly add the oilve oil, stirring constantly. Stir in the yoghurt to make a smooth sauce.
Cook the pasta for 5-7 minutes. Drain and toss the pasta with the sauce.
Not a terribly tricky dish to find a decent match for I would have thought – nuts, cheese a little herby edge… what can you suggest?
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