Classical Pesto With Fettuccine

This Classical Pesto With Fettuccine is the epitome of simple, elegant Italian cooking. The star is a bright, herbaceous sauce made from fresh basil, toasted walnuts, and a blend of sharp Parmesan and Pecorino cheeses, all emulsified with rich extra-virgin olive oil. Tossed with tender fresh fettuccine and a knob of butter, the result is a silky, aromatic dish that clings beautifully to every strand. It&# 226;ÂÂs perfect for a breezy weeknight dinner or a light summer lunch when you crave fresh flavors without the fuss. The combination of earthy nuts, pungent garlic, and creamy cheese creates a complex flavor profile that feels luxurious yet approachable. Serve it immediately to enjoy the peak freshness of the herbs, and don't forget to save any extra pesto for future meals.

Cooking Method: Boiling

Cuisine: Italian

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 8

Calories: 1144.4

Dietary: Vegetarian

Description

This Classical Pesto With Fettuccine is the epitome of simple, elegant Italian cooking. The star is a bright, herbaceous sauce made from fresh basil, toasted walnuts, and a blend of sharp Parmesan and Pecorino cheeses, all emulsified with rich extra-virgin olive oil. Tossed with tender fresh fettuccine and a knob of butter, the result is a silky, aromatic dish that clings beautifully to every strand. It&# 226;ÂÂs perfect for a breezy weeknight dinner or a light summer lunch when you crave fresh flavors without the fuss. The combination of earthy nuts, pungent garlic, and creamy cheese creates a complex flavor profile that feels luxurious yet approachable. Serve it immediately to enjoy the peak freshness of the herbs, and don't forget to save any extra pesto for future meals.

Ingredients

2 cup Basil leaves, fresh, packed
2 ea Garlic cloves, minced
1/2 cup Walnuts
1 1/4 cup Olive oil, extra-virgin
1/2 cup Parmesan cheese, grated
1/2 cup Pecorino/Romano, grated
3/4 teaspoon Salt
1 pound Fettuccine, fresh
2 tablespoon Butter

Directions

1
Bring a large pot of salted water to a boil.
2
While the water heats, place fresh basil leaves, minced garlic, and walnuts into the bowl of a food processor.
3
Pulse the mixture until the ingredients are finely chopped and combined.
4
With the processor running, slowly drizzle in about 1 cup of the extra-virgin olive oil through the feed tube until the mixture emulsifies into a thick paste.
5
Add the grated Parmesan and Pecorino cheeses to the processor and pulse briefly to combine.
6
With the machine still running, drizzle in the remaining 1/4 cup of olive oil.
7
Season the pesto with salt to taste, then transfer to a bowl and set aside.
8
Cook the fresh fettuccine in the boiling salted water until tender but still firm, about 2 to 4 minutes.
9
Drain the pasta well, reserving a small splash of pasta water if needed for loosening the sauce.
10
Return the hot pasta to the warm pot or place in a large serving bowl.
11
Add the butter and 1 cup of the prepared pesto sauce to the hot pasta.
12
Toss vigorously until the pasta is evenly coated and the butter has melted, creating a glossy sauce.
13
Serve immediately, passing the remaining pesto on the side for extra flavor.
14
Store any leftover pesto in an airtight container in the freezer for future use.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1144.4kcal

% Daily Value *
Total Fat 110.2g170%
Saturated Fat 21.7g109%
Cholesterol 42.5mg15%
Sodium 4181.3mg175%
Total Carbohydrate 25.1g9%
Dietary Fiber 5.0g20%
Sugars 1.9g
Protein 22.2g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: basil, pesto, fettuccine, italian, pasta, garlic, walnuts, parmesan, pecorino, olive oil, vegetarian, quick dinner, fresh pasta, herbs, summer, easy, traditional, green sauce, comfort food, weeknight meal

Read it online: https://www.chefs-mate.com/recipe/classical-pesto-with-fettuccine/