Classical Pesto With Fettuccine
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Italian | Cheese, Herb*spices, Italian, Pastanoodle | 8 | Servings |
INGREDIENTS
| 2 | c | Basil leaves, fresh packed |
| 2 | Garlic cloves, minced | |
| 1/2 | c | Walnuts |
| 1 1/4 | c | Olive oil, extra-virgin |
| 1/2 | c | Parmesan cheese, grated |
| 1/2 | c | Pecorino/Romano, grated |
| 3/4 | t | Salt |
| 1 | lb | Fettuccine, fresh |
| 2 | T | Butter |
INSTRUCTIONS
Place basil, garlic, and walnuts in a food processor and process 15 seconds. With machine on, pour oil through feed tube in a steady stream until almost 1 cup of oil has been used. With machine still running, add Parmesan and pecorino (or Romano) cheese, and then the remaining oil. Taste and season pesto sauce with salt, if needed. Cook fettuccine in a large pot of boiling salted water until tender but still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large bowl and toss with butter, then with 1 cup of the pesto sauce. Pass remaining pesto on the side. Freese any remaining sauce for future use. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 354
Calories From Fat: 95
Total Fat: 11.1g
Cholesterol: 13.1mg
Sodium: 331.9mg
Potassium: 609.4mg
Carbohydrates: 52.4g
Fiber: 8.7g
Sugar: <1g
Protein: 15g