Silky Blender Pesto Pasta Sauce With Fettuccine Food

FETTUCCINE WITH PESTO SAUCE

Fettuccine With Pesto Sauce image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Provided by Ginas Cucina

Categories Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

Steps:

place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
With processor still on pour oil in through the tube in a steady stream till all the oil is used.
Turn off processor.
Cook fettuccine in salted boiling water to your taste.
Drain pasta well.
Add a some sauce to the pasta and mix pasta with the sauce.
Serve pasta and add sauce to your liking.

Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9

PESTO SAUCE

Pesto Sauce image

Make and share this Pesto Sauce recipe from Food.com.

Provided by Richard-NYC

Categories Sauces

Time 5m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

100 basil leaves
1/3-1/2 cup olive oil
1/2 parmigiano-reggiano cheese (very expensive, but worth it)
2 tablespoons pignolis

Steps:

Place basil, cheese and nuts in food processor or blender.
Pulse a few times.
Stream olive oil through feed tube until desired consistancy is achieved--I usually use a little more than a 1/4 cup of oil.
Toss with hot cooked pasta or use as a spread.

Nutrition Facts : Calories 203.7, Fat 21.2, SaturatedFat 2.7, Sodium 2.9, Carbohydrate 3.2, Fiber 2.6, Sugar 0.3, Protein 2.1

FETTUCCINE WITH PESTO ALFREDO SAUCE

Fettuccine With Pesto Alfredo Sauce image

This recipe combines fresh homemade pesto with a creamy delicious alfredo sauce. My kids love this, they call it green spaghetti.

Provided by Amy BC

Categories < 4 Hours

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup fresh basil
1 1/4 cups grated parmesan cheese or 1 1/4 cups romano cheese
1/8 cup extra virgin olive oil
4 -6 garlic cloves
1/4 cup pine nuts or 1/4 cup almonds
8 ounces cream cheese
1/2 cup butter
1 cup milk
1 teaspoon garlic powder
1 lb cooked fettuccine

Steps:

Combine basil, 3/4 cup Parmesan cheese, oil, garlic cloves and pine nuts into a food processor or blender. Pulse until blended. Refrigerate at least 1 hour.
In large saucepan, over medium heat, combine cream cheese, remaining Parmesan, butter, garlic powder and milk, stirring constantly until smooth.
Stir pesto into alfredo sauce and toss with cooked pasta.
Enjoy!

Nutrition Facts : Calories 569.4, Fat 45.7, SaturatedFat 22.8, Cholesterol 128.3, Sodium 600, Carbohydrate 25.3, Fiber 1.3, Sugar 2, Protein 16.4

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