Tuesday, September 20, 2011
fettucine with pesto
Yield: 6 servingsTotal Time: 30 minutes
INGREDIENTS:
4 cups packed basil
1/2 cup extra-virgin olive oil
1/2 cup finely grated parmesan
1/4 cup pine nuts
3 tbsp. finely grated pecorino
2 cloves garlic, finely chopped
Coarse sea salt, to taste
1 lb fresh linguine or fettuccine pasta
DIRECTIONS:
Bring a large pot of water to a boil. Blanche basil leaves for 20 to 30 seconds or until vibrant green. Remove from boiling water and immediately immerse in an ice water bath to halt cooking process. Drain. Keep pot of water boiling on the stove.
In a food processor combine basil, oil, parmesan, pine nuts, pecorino, and garlic. Pulse until smooth; season with salt and pepper.
Add pasta to boiling water and cook until al dente. Drain, reserving 1/2 cup of cooking water. Return pasta to pot. Toss with pesto until evenly coated, adding reserved cooking water as needed to thin sauce. Serve immediately.
Recipe from Saveur.
INGREDIENTS:
4 cups packed basil
1/2 cup extra-virgin olive oil
1/2 cup finely grated parmesan
1/4 cup pine nuts
3 tbsp. finely grated pecorino
2 cloves garlic, finely chopped
Coarse sea salt, to taste
1 lb fresh linguine or fettuccine pasta
DIRECTIONS:
Bring a large pot of water to a boil. Blanche basil leaves for 20 to 30 seconds or until vibrant green. Remove from boiling water and immediately immerse in an ice water bath to halt cooking process. Drain. Keep pot of water boiling on the stove.
In a food processor combine basil, oil, parmesan, pine nuts, pecorino, and garlic. Pulse until smooth; season with salt and pepper.
Add pasta to boiling water and cook until al dente. Drain, reserving 1/2 cup of cooking water. Return pasta to pot. Toss with pesto until evenly coated, adding reserved cooking water as needed to thin sauce. Serve immediately.
Recipe from Saveur.
# posted by Chelsea @ 9:18 PM 
