Go Back
–+ servings

Fettuccine al Pesto

fettuccine al pesto genovese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 people
Author: Giangi Townsend
This recipe has been passed down to me by my mother which I have seen her make all my life.

Ingredients

  • 2 fresh basil, leaves removed from the stems and washed
  • 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)
  • grated Parmigiano Reggiano
US - Metric

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

Calories: 664kcal | Carbohydrates: 95g | Protein: 18g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 16mg | Sodium: 117mg | Potassium: 492mg | Fiber: 5g | Sugar: 4g | Vitamin A: 182IU | Vitamin C: 10mg | Calcium: 89mg | Iron: 2mg

Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.