Fettuccine In Creamy Pesto Sauce Ribbon shaped pasta cooked till AL-Dante tossed in fresh basil and cream sauce. By Sanjeev Kapoor 15 Feb 2016 in Recipes Course New Update Main Ingredients Fettuccine, Basil Cuisine Italian Course Rice Prep Time 21-25 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Fettuccine In Creamy Pesto Sauce 200 grams Fettuccine 1 tablespoon Basil 1 teaspoon Salt Pesto sauce 3/4 cup Basil leaves 3-4 cloves Garlic to taste Salt 3 tablespoons Pine nuts (chilgoza) 6 tablespoons Olive oil 4-5 Black peppercorns 1/4 cup +garnishing Parmesan cheese To Serve 2 tablespoon Olive oil to taste Salt 5-6 Peppercorns crushed 1/2 cup Milk Parmesan cheese 3-4 Basil leaves Method To make the pesto sauce, place fresh basil leaves in a blender with garlic and salt, and process for a few seconds. Add pine nuts, olive oil, peppercorns and Parmesan cheese, one by one, processing after each addition, till all the ingredients are well mixed. Boil plenty of water with salt in a pan. Add one tablespoon of oil and the fettuccine and cook till al dente (cooked, but still firm to the bite). In the meanwhile, heat olive oil in a separate pan; add the pesto sauce and sauté for four or five minutes. Drain the pasta and add to the pesto. Toss well so that the sauce coats the pasta. Stir in salt and freshly crushed peppercorns. Add milk and Parmesan cheese and mix well. Tear the basil leaves and add to the pasta. Toss once again. Serve immediately. Nutrition Info Calories 2129 Carbohydrates 158.8 Protein 31.5 Fat 151.9 #Fettuccine #Garlic #Milk #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article