Egg Fettuccine with Pesto Recipe
Follow this recipe to prepare a delicious Egg Fettuccine with Pesto, a perfect Italian dish made with fresh egg pasta tossed in a vibrant and flavorful basil pesto.
Equipment
- 1 Large Pot For boiling the pasta
- 1 Food processor For making the pesto
- 1 Colander For draining the pasta
Ingredients
- 300 g Egg fettuccine Fresh or store-bought
- to taste Salt For the boiling water
- 2 cups Fresh basil leaves Packed
- 1/2 cup Parmesan cheese Grated
- 1/3 cup Pine nuts Lightly toasted
- 2 cloves Garlic Chopped
- 1/2 cup Olive oil
- to taste Salt and pepper For seasoning
Instructions
- Bring a large pot of salted water to a boil.
- Add the egg fettuccine and cook according to the package instructions until al dente.
- Reserve 1/2 cup of pasta water and drain the rest.
- In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic.
- Pulse until the ingredients are finely chopped.
- With the processor running, slowly drizzle in the olive oil until a smooth sauce forms.
- Season with salt and pepper to taste.
- Toss the drained fettuccine with the pesto, adding reserved pasta water a little at a time until the desired consistency is reached.
- Serve immediately, garnished with additional Parmesan cheese if desired.
Notes
For a nut-free version, substitute pine nuts with sunflower seeds.
Nutrition
Serving: 150gCalories: 430kcalCarbohydrates: 45gProtein: 12gFat: 24gSaturated Fat: 5gCholesterol: 45mgSodium: 250mgPotassium: 120mgFiber: 3gSugar: 2gVitamin A: 51000IUVitamin C: 5mgCalcium: 1500mgIron: 0.4mg
Tried this recipe?Let us know how it was!