Fettuccine In Creamy Pesto Sauce

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

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.
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).
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.
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.

Nutrition Info