Summertime Fettuccine

This is a super-simple pasta dish that's just perfect when fresh herbs are available and it's too hot to cook. Serve it with a leafy green salad.

12 oz fettuccine without eggs
2 Tbsp olive oil
1 Cup coarsely chopped walnuts
1 Cup chopped fresh basil
¼ Cup chopped fresh oregano
½ Cup chopped fresh chives
1 tsp salt
Freshly ground black pepper

In a large saucepan of lightly salted boiling water, cook the noodles until just tender, about 8 minutes or according to package directions. Drain, reserving ½ cup of the cooking water, and transfer to a warmed serving dish.

Add to the fettuccine the olive oil, reserved ½ cup cooking liquid, the walnuts, basil, oregano, chives, salt and pepper. Toss to coat well. Sprinkle with Herbed Bread Crumbs (below) if desired and serve immediately.

Herbed Bread Crumbs

4 slices dried whole wheat bread
1 tsp dried basil
½ tsp dried thyme
4 garlic cloves, minced

Preheat oven to 350° F. Put all the ingredients into a food processor fitted with the metal blade, and process until the bread is chopped into crumbs. Spread crumbs evenly on a baking sheet. Bake for 3 to 5 minutes, stir the crumbs, and continue to bake until light brown and crisp, 2 to 3 minutes.