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Fettuccine With Pesto Sauce

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Ingredients
  Fettuccine 1 Pound
  Ground pepper To Taste
  Garlic 2 Clove (10 gm)
  Fresh basil leaves 1 Cup (16 tbs) (lightly packed)
  Parmesan cheese 1⁄2 Cup (8 tbs), grated
  Olive oil 2 Tablespoon
Directions

In large pot of boiling water cook fettuccine until al dente (tender but firm).
While pasta is cooking, prepare sauce.
Pesto Sauce: In food processor, combine garlic and basil; process until chopped.
Add Parmesan and olive oil, process until smooth.
Remove 1/2 cup/125 ml of the pasta cooking liquid and add to sauce; process until smooth.
Drain pasta and toss with pesto sauce.
Sprinkle with pepper and Parmesan to taste.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Tossed
Dish: 
Noodle
Ingredient: 
Pasta

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4.110525
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2164 Calories from Fat 461

% Daily Value*

Total Fat 51 g78.7%

Saturated Fat 12.4 g61.9%

Trans Fat 0 g

Cholesterol 34 mg11.3%

Sodium 804.8 mg33.5%

Total Carbohydrates 334 g111.4%

Dietary Fiber 16.9 g67.4%

Sugars 16.6 g

Protein 75 g150.8%

Vitamin A 29.4% Vitamin C 12.8%

Calcium 65.7% Iron 54.4%

*Based on a 2000 Calorie diet

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Fettuccine With Pesto Sauce Recipe