Fettucine In Creamy Pesto Sauce

Fettucine cooked al-dente, tossed in rich basil flavoured sauce. This recipe has featured on the show Khanakhazana.

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Fettucine In Creamy Pesto Sauce
Main Ingredients Fettuccine, Basil Leaves
Cuisine Italian
Course Noodles and Pastas
Prep Time 11-15 minutes
Cook time 16-20 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Fettucine In Creamy Pesto Sauce

  • 200 grams Fettuccine
  • 1 teaspoon Basil Leaves
  • 30-40 Basil leaves
  • 3-4 cloves Garlic
  • to taste Salt
  • 3 tablespoons Pine nuts(chilgoza)
  • 5 tablespoons Olive oil
  • 4-5 Peppercorns
  • 1/2 cup Parmesan cheese
  • To Serve
  • 2 tablespoons Olive oil
  • to taste Salt
  • 5-6 Peppercorns crushed
  • 1/2 cup Milk
  • 2 tablespoons Parmesan cheese
  • 3-4 Fresh basil leaves


  1. For making the Pesto sauce take fresh basil leaves in a mixer jar. Add garlic, salt and blend. Add pine nuts and continue to blend. Add olive oil and blend some more. Add peppercorns, parmesan cheese and blend till all the ingredients are well mixed. Remove into a bowl. Boil plenty of water with salt in a pan. Place the fettucine in a colander and place the colander in the boiling water.
  2. Cook till al-dente. Meanwhile heat olive oil in another pan, add the ground paste (pesto) and sauté for four to five minutes. Lift the colander with fettucine from the boiling water and once the water drains add the pasta to the pesto. Toss so that the sauce covers the pasta well.
  3. Add salt, freshly crushed peppercorns and toss. Add milk and parmesan cheese and mix well. Tear the basil leaves and add. Toss once again. Serve immediately.

Nutrition Info

Calories 2100
Carbohydrates 165
Protein 47.3
Fat 138.9
Other Fiber Iron- 8.2mg