Fettucini with Broccoli Pesto
Yield
4 servingsPrep
10 minCook
5 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
broccoli florets
flower part only |
|
| 1 | cup |
walnuts
|
|
| ¾ | cup |
Parmesan cheese
small chunks |
|
| 1 | cup |
olive oil
|
|
| 1 | pinch |
salt
|
*
|
| 8 | ounces |
pasta, fettuccine
|
|
| 1 | each |
garlic cloves
|
|
| ¼ | cup |
butter
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | each |
garlic cloves
|
|
| 4 | cups |
cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
broccoli florets
flower part only |
|
| 237 | ml |
walnuts
|
|
| 177 | ml |
Parmesan cheese
small chunks |
|
| 237 | ml |
olive oil
|
|
| 1 | pinch |
salt
|
*
|
| 231.2 | ml/g |
pasta, fettuccine
|
|
| 1 | each |
garlic cloves
|
|
| 59 | ml |
butter
|
|
| 15 | ml |
lemon juice
|
|
| 1 | each |
garlic cloves
|
|
| 946 | ml |
cream
|
|
Directions
In food processor combine first 6 ingredients to make pesto.
In a large pan sauté one crushed garlic clove in butter, stir in lemon juice.
When thoroughly blended add the cream.
Cook about 20 seconds.
Add to cooked fettucini, and lightly toss with a pinch of parsley.
Add the broccoli pesto to taste, and serve with extra grated Parmesan cheese.
