Fettuccine with pesto

Yield: 4 Servings

Measure Ingredient
1 pounds Fettucine
2 cups Fresh basil leaves --
\N \N Packed
2 \N Garlic cloves -- peeled
\N \N Salt & freshly ground
\N \N Pepper
\N \N To taste
1 cup Olive oil
3 tablespoons Pine nuts
½ cup Parmesan cheese
\N \N Freshly grated

More(Y/n/=)? "Whether using fresh pasta or a dried variety, figure on 3 or 4 ounces of uncooked pasta for each person for a main course. We like to make some extra so the leftover noodles can be cooked into an Italian frittata - a type of omelet - the next day." Bring a large pot of cold, salted water to a rolling boil. Add fettuccine and cook, uncovered, 5 to 7 minutes for fresh, 8 to 10 minutes for dried, packaged noodles.

Pesto Sauce: Blend all ingredients except olive oil in container of electric blender or food processor, just until mixed. Gradually pour in olive oil in thin stream until of desired consistency. It can be smooth or slightly crunchy. If freezing, do not add Parmesan cheese. Put in small, airtight containers to freeze; thaw before using, adding Parmesan cheese, then hot pasta water, to heat through.

Drain cooked pasta in a colander, reserving 2 tb. of the hot pasta water.

Blend hot pasta water with pesto sauce to heat; toss well with fettuccine.

Serve in heated bowls and pass with extra Parmesan cheese and more freshly grated black pepper.

To complete a simple meal, serve with a loaf of crusty Italian bread and a More(Y/n/=)? salad of romaine lettuce with fresh, sliced tomatoes.

Note: When I freeze pesto, I put a thin film of olive oil on the top to prevent darkening. Pesto turnsk darker when exposed to air.

From "Nancy Enright's Canadian Herb Cookbook" by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 6. ISBN 0-88862-788-2. Posted by Cathy Harned.

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