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Receta Classical Pesto With Fettuccine
by Global Cookbook

Classical Pesto With Fettuccine
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Ingredientes

  • 2 c. basil leaves, fresh, packed
  • 2 x garlic cloves, chopped
  • 1/2 c. walnuts
  • 1 1/4 c. extra virgin olive oil, extra-virgin
  • 1/2 c. parmesan cheese, grated
  • 1/2 c. pecorino/romano, grated
  • 3/4 tsp salt
  • 1 lb fettuccine, fresh
  • 2 Tbsp. butter

Direcciones

  1. Place basil, garlic, and walnuts in a food processor and process 15 seconds.
  2. With machine on, pour oil through feed tube in a steady stream till almost 1 c. of oil has been used. With machine still running, add in Parmesan and pecorino (or possibly Romano) cheese, and then the remaining oil. Taste and season pesto sauce with salt, if needed.
  3. Cook fettuccine in a large pot of boiling salted water till tender but still hard, 2 to 4 min, drain. Pour pasta into a warmed large bowl and toss with butter, then with 1 c. of the pesto sauce. Pass remaining pesto on the side.
  4. Freese any remaining sauce for future use.