Fettuccine al Pesto

Course Pasta

Cuisine Italian

Keyword al pesto, basil, fettuccine pasta, parmesan cheese, parmigiano reggiano cheese, pasta, pesto, pesto genovese

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 people

Calories 664 kcal

2 fresh basil 2 bunches fresh basil, leaves removed from the stems and washed
1 tablespoon pine nuts 1 tablespoon pine nuts
1 walnut 1 walnut
½ garlic clove ½ of a garlic clove
4 tablespoons Parmigiano Reggiano cheese 4 tablespoons Parmigiano Reggiano cheese
4 tablespoons olive oil 4 tablespoons olive oil
1 tablespoon heavy cream 1 tablespoon heavy cream
1 tablespoon butter 1 tablespoon butter
1 pound fettuccine pasta 1 pound fettuccine pasta
1 potato 1 potato cut in slices (optional)
grated Parmigiano Reggiano grated Parmigiano Reggiano cheese

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 Facts

Fettuccine al Pesto

Amount Per Serving

Calories 664 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 6g38%

Cholesterol 16mg5%

Sodium 117mg5%

Potassium 492mg14%

Carbohydrates 95g32%

Fiber 5g21%

Sugar 4g4%

Protein 18g36%

Vitamin A 182IU4%

Vitamin C 10mg12%

Calcium 89mg9%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.