Ingredients for Fettuccine With Pesto Sauce
- Fresh Basil Leaves
- Garlic Cloves
- 1/2 cup pine nuts
- Extra Virgin Olive Oil
- Parmesan Cheese
- Pecorino Romano Cheese
- 1 pound fettuccine
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How to Make Fettuccine With Pesto Sauce
- Combine 2 cups packed fresh basil leaves, 2 cloves garlic, 1/2 cup pine nuts, and 1/2 cup grated Parmesan cheese in a food processor. Pulse for 15 seconds until coarsely chopped.
- With the food processor running, slowly drizzle in 1/2 cup extra virgin olive oil through the feed tube until fully incorporated and smooth.
- Turn off the food processor and taste, adjusting seasoning as needed (salt and pepper to taste).
- Bring a large pot of salted water to a boil. Add 1 pound fettuccine and cook according to package directions until al dente.
- Reserve about 1/2 cup of pasta cooking water before draining the pasta.
- Add the pesto to the drained pasta and toss to coat. Add a little pasta water if needed to loosen the sauce.
- Serve immediately, garnished with extra Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
11g
Fat
68g
Carbs
28g
