Fettucine with Tomato Basil Pesto
Yield
6 servingsPrep
20 minCook
?Ready
20 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
basil
packed |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 2 | tablespoons |
pine nuts
|
|
| 1 ½ | tablespoons |
tomatoes
seeded, coarsely chopped |
|
| ½ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
Parmesan cheese
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | pound |
pasta, fettuccine
or linguine |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
basil
packed |
*
|
| 2 | each |
garlic cloves
chopped |
|
| 3E+1 | ml |
pine nuts
|
|
| 23 | ml |
tomatoes
seeded, coarsely chopped |
|
| 118 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
Parmesan cheese
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 453.6 | g |
pasta, fettuccine
or linguine |
|
Directions
Combine basil, garlic, pine nuts and tomatoes in food processor.
Process until chunky.
Add olive oil and cheese and combine together.
Season well.
Boil fettucine in large pot of salted water.
Drain and toss with pesto.
Serve extra cheese separately.
