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Fettuccine al pesto recipe in the pasta category

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    Source: cookingsecrets.orgReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D
    MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. :

    2. 1/4 cup parsley, chopped and firmly packed

    3. 1/4 pound butter, softened

    4. 1 teaspoon salt

    5. 1 cup Parmesan cheese, freshly grated

    6. 1/2 cup pine nuts or pecans, chopped

    7. 1/2 cup olive oil

    8. 1/2 cup cream

    9. 5 to 6 cloves garlic, minced

    10. 1/2 teaspoon ground pepper

    11. 1/2 cup fresh basil, chopped

    12. 2 tablespoons boiling water

    13. 1 1/2 pounds fettuccine, cooked

    Instructions Jump to Ingredients ↑

    1. Place all ingredients except fettuccine in a saucepan, adding the water last.

    2. Simmer for 10 minutes, stirring frequently. Keep sauce warm.

    3. Cook the fettuccine according to package directions. Drain.

    4. Toss the sauce lightly with fettuccine and serve immediately.

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