Basil Pesto Fettuccine
A fragrant and heart pasta dish worth your time.
- 1 Large Bunch Fresh Basil
- 2 Cloves Garlic
- 2 Cups Parmesan Cheese
- 1 Cup Olive Oil (- Extra Virgin)
- ½ Cup Pine Nuts (- Toasted)
- 1 Pack Fresh Fettuccine Pasta
- Salt & Pepper (- To Taste)
Place a large pot of water on high heat, sprinkle a generous amount salt and allow to come to a boil.
In the meantime using a small saucepan lightly toast the pine nuts with no oil and then set aside.
In a food processor add the basil, garlic, pine nuts, handful of Parmesan cheese and season with salt and pepper. Drizzle in the olive oil and blitz for 30 secs.
Add another handful of Parmesan cheese into the processor and stir through. Adjust the measurements according to your preference. And then set aside.
Once the pasta water has come to a boil, add your fresh pasta into the water and cook according to packet directions, usually 3 mins.
NOTE – Do not use a colander or strainer to ensure that the starchy liquid remains in the pasta. Rather, using tongs add the pasta into the serving dish as required.
Add the home made pesto, salt and pepper, and olive oil. Mix through. Keep in mind to add some more starchy liquid to add moisture.
Sprinkle some Parmesan cheese on top and enjoy.