Fettuccine al Pesto - A Genovese classic dish - Giangi's Kitchen

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Fettuccine al Pesto – A Genovese classic dish

Published on April 7, 2010 | Pasta, Rice, Grains

Fetuccine al Pesto.

Pesto, tonight we are going to have pasta al pesto, homemade pesto.  My mom is from Genova the land of pesto.

Growing up I remember listening to my grandmother talking to her friends and my aunts about pesto.  It felt as every woman was competing for the ultimate pesto.  I have to say, I have enjoyed the benefits of that wonderful competition.  However I never attempted to make it myself so tonight I will most likely start my own little challenge.  My mom gave me the recipe that I have seen her make all my life, and it is phenomenal.

Well I forgot to send this out this morning, so I actually have already prepared the Pesto.  Well not bad for the first attempt, however I left out a step that is quite important, the water. You can omit the potato if you wish. As a matter of fact my husband prefers without it.

Mom, I know you read this, thank you for the sharing this wonderful recipe with me and all of us, we all love it, thank you.

Tonight’s dinner April 7, 2010
Fettuccine al pesto

2 bunches fresh basil, leaves removed and cleaned , remove any hard stem
1 tablespoon pine nuts
1 walnut
½ to 1 whole garlic clove
3 to 4 tablespoons of Parmiggiano cheese
4 to 5 tablespoons of olive oil
1 tablespoon of heavy cream
Fettuccine pasta
1 potato cut in slices

Put some water in a pan and bring to a boil.  When boiling add the basil leaves and blanch for less than a minute. Drain.  In a blender place the basil, pine nuts, walnut, garlic, Parmiggiano and the olive oil. Blend on high. When all the ingredients are well blended, add the heavy cream.

Meanwhile place the cut potato in large pan with 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 some 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.

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