Classical Pesto With Fettuccine Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Basil leaves, fresh, packed
2 each: Garlic cloves, minced
1/2 cup: Walnuts,
1 1/4 cup: Olive oil, extra-virgin
1/2 cup: Parmesan cheese, grated
1/2 cup: Pecorino/Romano, grated
3/4 tsp: Salt,
1 lbs: Fettuccine, fresh
2 tbsp: Butter,
Directions:
Place basil, garlic, and walnuts in a food processor and process 15
seconds. With machine on, pour oil through feed tube in a steady
stream until almost 1 cup of oil has been used. With machine still
running, add Parmesan and pecorino (or Romano) cheese, and then the
remaining oil. Taste and season pesto sauce with salt, if needed.
Cook fettuccine in a large pot of boiling salted water until tender
but still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large
bowl and toss with butter, then with 1 cup of the pesto sauce. Pass
remaining pesto on the side. Freese any remaining sauce for future
use.
Source from luhu.jp
seconds. With machine on, pour oil through feed tube in a steady
stream until almost 1 cup of oil has been used. With machine still
running, add Parmesan and pecorino (or Romano) cheese, and then the
remaining oil. Taste and season pesto sauce with salt, if needed.
Cook fettuccine in a large pot of boiling salted water until tender
but still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large
bowl and toss with butter, then with 1 cup of the pesto sauce. Pass
remaining pesto on the side. Freese any remaining sauce for future
use.
Source from luhu.jp