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Combinations: Food and Wine matching ideasAn Italian slant I feel is in order for the next round of Combinations. This recipe is taken from a recipe book that I have had for years but do not recall ever cooking from – Antonio Carluccio’s Passion for Pasta

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.

  • 1 tablespoon fresh white breadcrumbs
  • 150g shelled walnuts or hazelnuts
  • 1 small clove garlic
  • 50g freshly grated Pecorino cheese
  • Salt
  • 1 tablespoon chopped Marjoram
  • 6 tablespoons olive oil
  • 4 tablespoons strianed Greek yoghurt
  • 450g fresh green fettuccine
  • freshly ground black pepper

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?

4 Comments »

  1. Dr. Debs says:

    Did you use the walnuts? If so they have lots of tannins and believe it or not, walnut pesto is best with cabernet sauvignon. Have a try.

  2. Andrew says:

    Not made it yet Doc… I was going the (obvious) route of an Italian white…

  3. Peter May says:

    I’ll be interested in what you think –it sounds revolting to me, walnuts and yoghurt are fine in a dessert, but ………
    And the best thing about green pasta is looking at it, I find its flavour detracts from any sauce.

  4. Dr. Debs says:

    Ah. Italian white? I’d go with something with oak, perhaps a Tuscan white? Those walnut tannins can be beasts.

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