How to make Fettuccine In Creamy Pesto Sauce -

Ribbon shaped pasta cooked till AL-Dante tossed in fresh basil and cream sauce.

This recipe is from the book Italian Cooking.

Main Ingredients : Fettuccine (फेटुसिनी पास्ता ), Basil

Cuisine : Italian

Course : Rice

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Fettuccine In Creamy Pesto Sauce

Fettuccine In Creamy Pesto Sauce Recipe Card

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Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Fettuccine In Creamy Pesto Sauce Recipe

  • Fettuccine 200 grams

  • Basil 1 tablespoon

  • Salt 1 teaspoon

  • Pesto sauce

  • Basil leaves 3/4 cup

  • Garlic 3-4 cloves

  • Salt to taste

  • Pine nuts (chilgoza) 3 tablespoons

  • Olive oil 6 tablespoons

  • Black peppercorns 4-5

  • Parmesan cheese 1/4 cup +garnishing

  • To Serve

  • Olive oil 2 tablespoon

  • Salt to taste

  • Peppercorns crushed 5-6

  • Milk 1/2 cup

  • Parmesan cheese

  • Basil leaves 3-4

Method

Step 1

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.

Step 2

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).

Step 3

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.

Step 4

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.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.