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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
- Place basil, garlic, and walnuts in a food processor and process 15 seconds.
- 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.
- 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.
- Freese any remaining sauce for future use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 8 servings | |
| Calories 584 | |
| Calories from Fat 365 | 63% |
| Total Fat 41.45g | 52% |
| Saturated Fat 7.93g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 338mg | 14% |
| Potassium 164mg | 5% |
| Total Carbs 43.36g | 12% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.68g | 1% |
| Protein 10.49g | 17% |
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