Basil Pesto and Fettuccine

By á-34570

People Magazine

Ingredients

• 2 cups basil leaves, packed
• 3/4-1 cup extra-virgin olive oil
• 1/2 cup pine nuts
• 2 1/2 cloves garlic
• Kosher salt
• Pepper
• 3/4 cups Parmesan or Romano cheese, grated
• 1 lb. fettuccine

Preparation

Step 1

In a food processor, combine basil leasves, olive oil, pine nuts, garlic, salt and pepper. Process until mixed but still chunky. Add cheese and pulse to combine.

Cook fettuccine according to package directions. Drain, reserving 1/2 cup pasta water. Place fettuccine in a bowl. Add a little pasta water to pesto to loosen the sauce. Pour pesto over fettuccine. Toss and serve.