PESTO FETTUCINE RECIPES

Name: Fettuccine With Pesto Sauce
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4-6 serving(s)
Ingredients: 2 cups of packed fresh basil leaves; 2 -3 garlic cloves, minced; 1/2 cup pine nuts; 1 1/4 cups extra virgin olive oil; 1/2 cup of grated parmesan cheese; 1/2 cup grated pecorino romano cheese; 1 lb fettuccine

FETTUCCINE WITH PESTO SAUCE RECIPE - FOOD.COM

Fettuccine With Pesto Sauce Recipe - Food.com image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Total Time 12 minutes

Prep Time 5 minutes

Cook Time 7 minutes

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

Steps:

place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
With processor still on pour oil in through the tube in a steady stream till all the oil is used.
Turn off processor.
Cook fettuccine in salted boiling water to your taste.
Drain pasta well.
Add a some sauce to the pasta and mix pasta with the sauce.
Serve pasta and add sauce to your liking.

Nutrition Facts : Calories 1209.9, FatContent 87.8, SaturatedFatContent 13.7, CholesterolContent 106.8, SodiumContent 217.9, CarbohydrateContent 85.4, FiberContent 5.2, SugarContent 2.9, ProteinContent 23.9

PESTO FETTUCCINE WITH CHICKEN RECIPE | MYRECIPES

Pesto Fettuccine with Chicken Recipe | MyRecipes image

Make an easy 6-ingredient pasta dish for dinner by tossing fettuccine or spaghetti with tender chunks of chicken, tomatoes, and prepared pesto.

Provided by MyRecipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 Servings

Number Of Ingredients 7

Ingredients

1 pound fettuccine, linguine or spaghetti
1 tablespoon unsalted butter
1 tablespoon vegetable oil
3 (6 oz.) boneless, skinless chicken breasts
S alt and pepper
18 cherry tomatoes
½ cup prepared pesto

Steps:

In a large pot of boiling, salted water, cook pasta, stirring occasionally, until al dente, about 12 minutes.
Meanwhile, in a medium skillet, melt butter in vegetable oil. Season chicken with salt and pepper and cook over medium-high heat until lightly browned and firm to touch, about 5 minutes per side. Transfer to a plate and cover with foil to keep warm. Discard all but 1 Tbsp. fat from skillet. Add tomatoes and cook over medium-high heat, stirring often, until they start to soften, about 5 minutes. Cut chicken into chunks.
Ladle off 1 cup pasta water and set aside. Drain pasta and return to pot. Add chicken, tomatoes and reserved pasta water. Stir in pesto and mix well until ingredients are coated.

Nutrition Facts : Calories 772 calories, CarbohydrateContent 89 g, CholesterolContent 87 mg, FatContent 25 g, FiberContent 5 g, ProteinContent 47 g, SaturatedFatContent 5 g, SodiumContent 310 mg

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My family loves Pesto Pasta! Other than taste, for me, Pesto Pasta means - worry-free-delicious-dinner! Really, pesto is a kind of sauce that can help you serve, a flavorful Italian dinner, using a few simple ingredients.

For these reasons, I LOVE to keep a batch of Homemade Pesto in my refrigerator. Then, whenever we crave for Italian Pasta dinner, this one pre-step helps me serve dinner in just 20-25 minutes!

Even though I love Traditional Basil Pesto...... with time, my pesto recipes have evolved with my taste. I love going all-non-traditional and pretty much replace, all main ingredients of classic pesto, with whatever greens and nuts I have in-hand. This not just helps me utilize my fresh produce and keep it under-budget, but also helps avoid serving the SAME old monotonous Basil Pesto Pasta every-time.

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Today, I paired my fresh batch of Spicy Arugula Pesto (I shared this recipe a few weeks ago) with Linguine/Linguini pasta, caramelized onion, quintessential parmesan cheese, and some fresh sweet cherry tomatoes to cut-thru the richness!

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For your convenience, I have mentioned "Classic Basil Pesto" in recipe ingredients. However, you can really choose any pesto of your choice. I prefer homemade, but store-bought pesto sauce will also work fine.

Please note, since pesto is the base for this creamy sauce, the flavor of pasta will change depending on kind of pesto used. Like, if you looking for a pronounced basil taste, then go for classic basil pesto or if you want a spicy sharp taste, then opt for something like Spicy Arugula Pesto (listed below).

Here is the link to Pesto Recipes that I have shared so far:

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1. Classic Basil Pesto
2. Basil and Pistachio Pesto
3. Spicy Arugula Pesto

I know!! I'm still counting this list!

Now, you know how much my family loves pesto! :)

This Creamy Pesto Linguine pictures, I took while I shared Arugula Pesto, on blog. I decided to share these two recipes in separate posts since Arugula Pesto was vegan and this recipe does not like the "vegan" word :) I mean, heavy cream and nutty parmesan are two key components of any good creamy pesto sauce, almost irreplaceable for me.

You know, Vishal is SO die-hard fan of this creamy pesto that if I'll attempt a vegan-version....... I know, we will be eating-out that day...... and next whole day, I will savor my "vegan creamy pesto pasta" leftovers! So, I have not taken these chances yet ;-)

Vegan?

However, if you still insist, I can tell you, to make it vegan: replace cream with coconut milk and replace parmesan with nutritional yeast.

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Now, I will sign-off. You all have a great day! - Savita

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Category Pasta, Main Course
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