Garlic Parsley Fettuccine Bare Naked Noodles BirminghamAL Pasta

Garlic Parsley Fettuccine is the name and yumminess is its game. You will definitely want to use this flavor for your next pasta dish.

Beautiful, bold flavors all wrapped in a fresh green fettuccine package. Garlic Parsley packs the freshness you need for your pasta dish. This pasta combines a medley of the most flavorful ingredients. With flavor like this, you won’t be disappointed.

Need a recipe? Try out one of our favorites below.

 Double Garlic Sauce with Garlic Parsley Fettuccine

  • 1 lb. Bare Naked Noodles Garlic Parsley Fettuccine
  • 2 heads of garlic
  • 3/4 cup walnuts, toasted
  • 1 cup of basil leaves
  • Bella Sol California Extra Virgin Olive Oil
  • Freshly grated Parmesan cheese
  1. Preheat oven to 375 degrees. While oven is heating, take one head of garlic and wrap it in aluminum foil, or place in a ramekin covered with aluminum foil. Before placing garlic in the preheated oven, drizzle approximately 1 teaspoon of olive oil on top before sealing the aluminum foil. Let roast in the oven for approximately 25 minutes.
  2. Cook pasta in a pot of boiling salted water until al dente (about 8-10 minutes). Reserve one cup of pasta cooking water and drain.
  3. Peel and mince the remaining head of garlic. In a large skillet, heat 2 tablespoons of olive oil. When warm, add minced garlic. Let braise on low heat for ten minutes.
  4. When garlic in the oven is done roasting (can be done a day ahead and kept in the fridge), peel and coarsely chop. Add to the braised garlic on the stove, along with the toasted walnuts – mix and heat through about 30 seconds.
  5. Add cooked pasta to the garlic and walnut sauté – toss pasta until thoroughly mixed. Serve at the table with fresh basil torn into bite-sized pieces and freshly grated Parmesan cheese.

You can order your Garlic Parsley Fettuccine here. Give it a try today!

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