Fettuccine with Parsley and Walnuts ~ page 155

This was pretty good, I actually think it would have been better with white pasta. I added an extra garlic clove and Adam thought it was a bit much on the garlic taste. One odd thing was when I was stirring it up the pasta broke up into small bite-sized pieces...maybe that was from over cooking the pasta a touch? It was very fast to make, we had it along side grilled steaks. I would make it again, but will change it up a little probably. --Carissa