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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.
Reviews
December 7, 2023
Loved this
I loved this - quick, easy, and bursting with flavors. I used the dried mint, and used real Greek feta made from sheep and goats milk. I'd say it's a definite keeper for feta fans, maybe not so much for others.
November 1, 2023
Great recipe that came from the pantry
This recipe come together very quickly with pantry items or easy to find ingredients. (At least I think Aleppo pepper should be a pantry staple.) I really liked the mint but added it to my portion as my husband is not a fan. The lemon gives the dish zip, but it is really just a comfort food.
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