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  Recipe Home » Misc » Classical Pesto With Fettuccine
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  Classical Pesto With Fettuccine
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 178
Ingredients:
2 cup Basil leaves, fresh, packed
2 each Garlic cloves, minced
1/2 cup Walnuts
1 1/4 cup Olive oil, extra-virgin
1/2 cup Parmesan cheese, grated
1/2 cup Pecorino/Romano, grated
3/4 tsp Salt
1 lb Fettuccine, fresh
2 tbsp Butter
Instructions:
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 until almost 1 cup of oil has been used. With machine still
running, add Parmesan and pecorino (or 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 until tender
but still firm, 2 to 4 minutes, drain. Pour pasta into a warmed large
bowl and toss with butter, then with 1 cup of the pesto sauce. Pass
remaining pesto on the side. Freese any remaining sauce for future
use.
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