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Authentic Fettuccine al Pesto
Savor the flavors of Italy with this sumptuous Fettuccine al Pesto. This time-honored dish, dating back to Genoa in the northern Italy, combines delicate fettuccine pasta with a homemade pesto that bursts with the freshness of basil leaves and the rich, nutty flavors of pine nuts and Parmesan cheese. The result is a delightful fusion of taste and texture that will transport your taste buds straight to a rustic Italian trattoria.
Ingredients
- Black pepper
- 1/4 teaspoon, freshly ground
- Salt
- 1/2 teaspoon
- Extra virgin olive oil
- 1/2 cup
- Parmesan cheese
- 1/2 cup, freshly grated, plus extra for garnish
- Pine nuts
- 1/4 cup
- Garlic cloves
- 2, peeled
- Fresh basil leaves
- 2 cups, plus extra for garnish
- Fettuccine pasta
- 1 pound
Instructions
- Cook the fettuccine pasta in a large pot of boiling salted water according to package instructions until al dente. Drain the pasta, reserving 1 cup of pasta water, and set aside.
- In a food processor, combine the fresh basil leaves, peeled garlic cloves, pine nuts, and freshly grated Parmesan cheese. Pulse until the mixture is finely chopped.
- With the food processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture transforms into a smooth, vibrant green pesto sauce.
- Season the pesto sauce with freshly ground black pepper and salt to taste. If the sauce is too thick, add a little pasta water to achieve your desired consistency.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked and drained fettuccine pasta to the skillet.
- Pour the homemade pesto sauce over the pasta. Toss until the pasta is well coated and heated through, about 2-3 minutes.
- Serve your Fettuccine al Pesto hot, garnished with additional freshly grated Parmesan cheese and fresh basil leaves. Buon appetito!
Tips
- note1
- note2
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 20 minutes Calories: 580 Fat: 35g Carbs: 50g Protein: 20g Sodium: 420mg Sugar: 2g
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