Pesto Fettuccine
Smooth, long pasta ribbons tossed in a bright basil sauce with pine nuts and plenty of cheese, perfect for those who crave natural flavors.
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22 min
Easy
Italiana
2 servings
The story behind
The first time I made real pesto, I was amazed at how something so simple could taste so incredible. I remember the scent of fresh basil filling my entire kitchen, and since that day, it’s been my go-to recipe for when I want something delicious without spending hours over the stove. This dish hails from the Liguria region in Italy, and I love it because it feels so light and fresh. It's perfect for a relaxed Friday dinner or a weekend lunch on the patio. I'd suggest serving it with a piece of toasted rustic bread, and to drink, a chilled glass of white wine or a mint lemonade is just perfect.
Instructions
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1Cook the pasta in a pot with plenty of salted water until it’s 'al dente' so it keeps a good bite.
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2While the pasta is boiling, blend the basil, garlic, pine nuts, cheese, and oil until you get a beautiful green cream.
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3Before draining the pasta, save a small cup of the cooking water (that’s the secret to a perfect sauce consistency).
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4Toss the fettuccine with your fresh pesto and add a splash of the reserved water to make it silky smooth.
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5Serve immediately and sprinkle a bit more cheese on top. Enjoy!
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