Teresa's Recipes
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
- 1/4 teaspoon, freshly ground Black pepper
- 1/2 teaspoon Salt
- 1/2 cup Extra virgin olive oil
- 1/2 cup, freshly grated, plus extra for garnish Parmesan cheese
- 1/4 cup Pine nuts
- 2, peeled Garlic cloves
- 2 cups, plus extra for garnish Fresh basil leaves
- 1 pound Fettuccine pasta
Dietary Notes
- 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
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
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