Authentic Fettuccine al Pesto

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

1. 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.
2. 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.
3. 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.
4. 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.
5. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the cooked and drained fettuccine pasta to the skillet.
6. Pour the homemade pesto sauce over the pasta. Toss until the pasta is well coated and heated through, about 2-3 minutes.
7. Serve your Fettuccine al Pesto hot, garnished with additional freshly grated Parmesan cheese and fresh basil leaves. Buon appetito!