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.