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Name: Fettucini with Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 2 c Fresh basil leaves; packed; 1/2 c Fresh grated Parmesan cheese; 3 tb Pine nuts; 1 lb Fettucini; 1 c olive oil; 2 Garlic peeled; salt and pepper to taste

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INGREDIENTS

2 c Fresh basil leaves; packed
1/2 c Fresh grated Parmesan cheese
3 tb Pine nuts
1 lb Fettucini
1 c olive oil
2 Garlic ; peeled
salt and pepper ; to taste

INSTRUCTIONS

"Whether using fresh pasta or a dried variety, figure on 3 or 4 ounces of uncooked pasta for each person for a main course. We like to make some extra so the leftover noodles can be cooked into an Italian frittata - a type of omelet - the next day." Bring a large pot of cold, salted water to a rolling boil. Add fettucini and cook, uncovered, 5 to 7 minutes for fresh, 8 to 10 minutes for dried, packaged noodles. Pesto Sauce: Blend all ingredients except olive oil in container of electric blender or food processor, just until mixed. Gradually pour in olive oil in thin stream until of desired consistency. It can be smooth or slightly crunchy. If freezing, do not add Parmesan. Put in small, airtight containers to freeze; thaw before using, adding Parmesan, then hot pasta water, to heat through. Drain cooked pasta in a colander, reserving 2 tb. of the hot pasta water. Blend hot pasta water with pesto sauce to heat; toss well with fettucini. Serve in heated bowls and pass with extra Parmesan and more freshly grated black pepper. To complete a simple meal, serve with a loaf of crusty Italian bread and a salad of romaine lettuce with fresh, sliced tomatoes. Note: When I freeze pesto, I put a thin film of olive oil on the top to prevent darkening. Pesto turns darker when exposed to air. From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto: James Lorimer & Company, 1985. Pg. 6. ISBN 0-88862-788-2. Posted by Cathy Harned.

NOTES

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Fettucini with Pesto

2 c Fresh basil leaves; packed
1/2 c Fresh grated Parmesan cheese
3 tb Pine nuts
1 lb Fettucini
1 c olive oil
2 Garlic peeled
 salt and pepper to taste

"Whether using fresh pasta or a dried variety, figure on 3 or 4 ounces of  uncooked pasta for each person for a main course. We like to make some  extra so the leftover noodles can be cooked into an Italian frittata - a  type of omelet - the next day."    Bring a large pot of cold, salted water to a rolling boil. Add fettucini  and cook, uncovered, 5 to 7 minutes for fresh, 8 to 10 minutes for dried,  packaged noodles.    Pesto Sauce:  Blend all ingredients except olive oil in container of  electric blender or food processor, just until mixed. Gradually pour in  olive oil in thin stream until of desired consistency. It can be smooth or  slightly crunchy.  If freezing, do not add Parmesan. Put in small, airtight  containers to freeze; thaw before using, adding Parmesan, then hot pasta  water, to heat through.    Drain cooked pasta in a colander, reserving 2 tb. of the hot pasta water.  Blend hot pasta water with pesto sauce to heat; toss well with fettucini.    Serve in heated bowls and pass with extra Parmesan and more freshly grated  black pepper. To complete a simple meal, serve with a loaf of crusty  Italian bread and a salad of romaine lettuce with fresh, sliced tomatoes.    Note:  When I freeze pesto, I put a thin film of olive oil on the top to  prevent darkening.  Pesto turns darker when exposed to air.    From _Nancy Enrights Canadian Herb Cookbook_ by Nancy Enright. Toronto:  James Lorimer & Company, 1985.  Pg. 6. ISBN 0-88862-788-2. Posted by Cathy  Harned.

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Nutrition

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Serving Size: 1 Serving (131g)
Recipe Makes: 4 Servings

Calories: 548
Calories from Fat: 166 (30%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 11.2g
	Polyunsanturated Fat 3.8g
Cholesterol 0mg		0 %
Sodium 42.8mg		1 %
Potassium 359.9mg		9 %
Total Carbohydrate 89.9g		26 %
	Dietary Fiber 12.5g	50 %
	Sugars, other 77.4g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 548

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