Receta Easy Pesto and Fettuccine
I've got a lot of basil growing in the garden and was looking for a way to use it. I found this recipe for Easy Pesto on allrecipes.com and changed it a little after reading some of the comments.
Easy Pesto
Ingredients
- 1/4 cup almonds
- 3 cloves garlic
- 1 1/2 cups fresh basil leaves
- 2 T Parmesan
- 1 pinch ground nutmeg
- salt and pepper to taste
- olive oil
Directions:
Preheat oven to 450°. Place almonds on a pie plate, and bake for 10 minutes, or until lightly toasted.
In a food processor, combine toasted almonds, garlic, basil, nutmeg, salt and pepper. Process, adding olive oil until a coarse paste is formed. (The original recipe called for 1/2 cup of olive oil, but I didn't measure, just added a little at a time until I got the desired consistency.)
To serve, cook 1/2 box (8 oz.) fettuccine as directed on the package. Reserving 3/4 cup of the pasta water, drain the fettuccine and then toss it with 1/4 cup of the reserved pasta water, the pesto and a diced tomato or two. If the sauce seems too thick, add more of the reserved pasta water.
Serve with additional Parmesan and grilled chicken, if desired.