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Fettuccine With Olive Pesto

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Ingredients
  Dried fettuccine 10 Ounce
  Pitted california ripe olives 1 1⁄2 Cup (24 tbs) (Use Whole)
  Drained capers 3 Tablespoon
  Lemon juice 4 Teaspoon
  Olive oil 1 Tablespoon
  Dijon mustard 2 Teaspoon
  Garlic 3 Clove (15 gm), peeled
  Finely chopped fresh basil 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)
  Basil sprig 5
Directions

GETTING READY
1) Follow package instructions to cook fettuccine.
2) Drain well, when done and place on a large warm serving bowl.

MAKING
3) In the meantime, in a food processor or blender process a mixture of olives, capers, lemon juice, oil, mustard and garlic until roughly pureed, for the pesto.
4) Add in chopped basil and cheese and keep aside, mixing well.
5) Mix the pesto with cooked pasta gently.

SERVING
6) Flavor with basil sprigs and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Olive
Preparation Time: 
25 Minutes
Cook Time: 
30 Minutes
Ready In: 
55 Minutes
Servings: 
3

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 605 Calories from Fat 207

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 9.1 mg3%

Sodium 951.3 mg39.6%

Total Carbohydrates 78 g26.1%

Dietary Fiber 3.7 g14.6%

Sugars 3.7 g

Protein 17 g33.9%

Vitamin A 5.8% Vitamin C 10%

Calcium 18.6% Iron 11.2%

*Based on a 2000 Calorie diet

Fettuccine With Olive Pesto Recipe