Fettuccine al Pesto
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
15 mins
-
Total Time
20 mins
-
Servings
4 people
-
Calories
664 kcal
-
Course
Main Course, Dinner
-
Cuisine
Italian
Fettuccine al Pesto
Description
This Fettuccine al Pesto recipe starts by blanching fresh basil leaves briefly before blending them with pine nuts, a walnut, garlic, Parmigiano cheese, and olive oil to form a vibrant green pesto. Adding heavy cream and butter softens the intensity and brings a creamy consistency to the sauce.
The pasta is cooked to al dente alongside optional sliced potatoes, drained, and combined with the pesto, butter, and some reserved cooking water to achieve a moist, glossy coating. Generous fresh Parmigiano cheese grated over the top adds extra flavor and texture contrast.
The dish offers a balance of herbaceous freshness from the basil, nutty depth from the mixed nuts, and richness from dairy ingredients. The optional potato slices introduce a soft, mild element that complements the pasta and sauce.
Ingredients
- 2 basil leaves removed from the stems and washed, bundled fresh
- 1 tablespoon pine nuts
- 1 walnut
- ½ garlic clove
- 4 tablespoons Parmigiano Reggiano cheese
- 4 tablespoons olive oil
- 1 tablespoon heavy cream
- 1 tablespoon butter
- 1 pound Fettuccine pasta
- 1 potato cut in slices (optional)
- Parmigiano Reggiano cheese grated
Instructions
- Put water in a pan and bring it to a boil.
- When boiling add the basil leaves and blanch for less than a minute. Drain. In a blender or food processor, place the basil, pine nuts, walnut, garlic, Parmiggiano, and olive oil. Blend on high.
- When all the ingredients are well blended, add the heavy cream, and give it a quick pulse.
- If using the potato, place the cut potato in a large pan of salted water and bring to a boil. Add the pasta and cook to al dente. Drain the pasta and reserve ¼ cup of the cooking water.
- In a serving dish place the butter, the pesto, and add the cooked pasta. Add some of the water as you mix. The pesto should be of a nice light green color and the pasta should be moist. Generously grate Parmigiano cheese over the pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 664 kcal
% Daily Value*
| Calories | 664kcal | 33% |
| Carbohydrates | 95g | 32% |
| Protein | 18g | 36% |
| Fat | 23g | 35% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 16mg | 5% |
| Sodium | 117mg | 5% |
| Potassium | 492mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 182IU | 4% |
| Vitamin C | 10mg | 11% |
| Calcium | 89mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
