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Graphic by Chris Ritter / Photos by Macey Foronda
Serves 4
Recipe by Rebekah Peppler
INGREDIENTS
For walnuts:
1 cup raw, shelled walnuts, coarsely chopped
1 tablespoon olive oil
1/4 teaspoon salt
For pasta:
1 lb spaghetti
1 tablespoon olive oil
1 lb diced pancetta
3 medium shallots, thinly sliced (about 1/2 cup)
3/4 cup dry red wine
1 cup feta, crumbled
PREPARATION:
For walnuts:
Preheat oven to 375°F. In a small mixing bowl, toss together walnuts, olive oil, and salt. Spread the walnuts on a rimmed baking sheet and bake in a 375°F oven until lightly browned and toasted, 5-7 minutes. Let cool on the baking sheet. Note: walnuts can be made in advance and stored in an airtight container, at room temperature, for up to a month.
For pasta:
Instead of cooking the spaghetti completely in the salted water, cook it for 2 minutes less than the package directions, then drain.
Heat 1 tablespoon olive oil in a large skillet, then add diced pancetta and fry over medium heat until crisp (about 3 minutes). Add sliced shallots, and cook until soft, about 2 more minutes. Pour in 3/4 cup dry red wine and add the partially cooked pasta. Cook, tossing the pasta occasionally, until the wine is almost absorbed and the pasta is cooked through. Stir in 1 cup crumbled feta, and season with salt and pepper. Immediately before serving, add 3/4 cup of the toasted walnuts, toss together.
Tansfer to a serving bowl, and sprinkle with the remaining 1/4 cup toasted walnuts.
Macey Foronda
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