Imagine twirling your fork into a plate of luscious fettuccine, draped in a vibrant, aromatic pesto that whispers tales of sun-drenched Italian hillsides. This classic pesto fettuccine isn't just a meal—it's a culinary journey that transforms simple ingredients into a symphony of flavor that will make your dinner guests swoon with delight. Get ready to elevate your home cooking and discover why this traditional Italian recipe has been cherished for generations!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz fettuccine
- 2 cups fresh basil leaves
- 1/2 cup olive oil
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Gather all ingredients and ensure they are fresh and of high quality.
- Wash fresh basil leaves thoroughly under cold water and pat dry with paper towels to remove excess moisture.
- Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring constantly to prevent burning. Remove from heat and let cool.
- Peel and roughly chop garlic cloves.
- In a food processor, combine basil leaves, toasted pine nuts, garlic, and half of the olive oil. Pulse until ingredients are coarsely chopped.
- Add grated Parmesan cheese and remaining olive oil to the food processor. Blend until smooth, scraping down sides as needed.
- Season pesto with salt and freshly ground black pepper to taste. Mix well.
- Bring a large pot of salted water to a rolling boil.
- Add fettuccine to boiling water and cook according to package instructions until al dente, typically 8-10 minutes.
- Reserve 1/2 cup of pasta cooking water before draining the fettuccine.
- Drain pasta and return to the pot.
- Add prepared pesto to the hot fettuccine, stirring gently to coat evenly. If sauce seems too thick, add reserved pasta water gradually.
- Serve immediately in warm pasta bowls, garnishing with additional Parmesan cheese if desired.
Tips
- Use the freshest basil possible - farmer's market or home-grown is best for maximum flavor intensity.
- Toast pine nuts carefully; they burn quickly, so keep constant watch and stir frequently.
- Save some pasta water before draining - it's liquid gold for creating the perfect sauce consistency.
- For a more robust pesto, let the garlic and basil sit together for a few minutes before blending to enhance flavor melding.
- Always add pesto to hot pasta off direct heat to preserve the basil's bright green color and fresh taste.
- For a dairy-free version, you can substitute nutritional yeast for Parmesan cheese.
- If pine nuts are expensive, try substituting with more affordable alternatives like walnuts or almonds.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 45g
Protein: 18g
Fat: 34g
Saturated Fat: 7g
Cholesterol: 20mg
