Fettuccine with mussels and walnut pesto

Dinner tonight: fettuccine tossed with mussels and walnut pesto, plus a BIG side salad. I set up a little “salad bar” at the table. My husband usually sticks to greens and tomatoes, while I load mine up with cucumber, radish, green onion, dill, and finish it with lemon juice, olive oil, salt, and pepper.

For the pasta, I cooked the fettuccine, saved a bit of the cooking water, then drained and put it back in the pot with defrosted mussel meat and some walnut pesto I had stashed in the freezer. A splash of the cooking water pulled it all together into a silky sauce. Easy, fresh, and delicious.