How to make Fettucine In Creamy Pesto Sauce -

Fettucine cooked al-dente, tossed in rich basil flavoured sauce.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Fettuccine (फेटुसिनी पास्ता ), Basil Leaves (बेसिल के पत्ते )

Cuisine : Italian

Course : Noodles and Pastas

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For more recipes related to Fettucine In Creamy Pesto Sauce checkout Pesto Vegegable Pasta, Eggwhite Bolognaise. You can also find more Noodles and Pastas recipes like Eggwhite Bolognaise Vegetable Pasta Stir Fry Desi Baked Pasta-SK Khazana Perfect Hakka Noodles

Fettucine In Creamy Pesto Sauce

Fettucine 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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fettucine In Creamy Pesto Sauce Recipe

  • Fettuccine 200 grams

  • Basil Leaves 1 teaspoon

  • FOR PESTO SAUCE

  • Basil leaves 30-40

  • Garlic 3-4 cloves

  • Salt to taste

  • Pine nuts(chilgoza) 3 tablespoons

  • Olive oil 5 tablespoons

  • Peppercorns 4-5

  • Parmesan cheese 1/2 cup

  • To Serve

  • Olive oil 2 tablespoons

  • Salt to taste

  • Peppercorns crushed 5-6

  • Milk 1/2 cup

  • Parmesan cheese 2 tablespoons

  • Fresh basil leaves 3-4

Method

Step 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.

Step 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.

Step 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.

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MasterChef Sanjeev Kapoor

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.