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Ingredients
- 2 cups basil leaves, packed
- 3/4-1 cup extra-virgin olive oil
- 1/2 cup pine nuts
- 2 1/2 cloves garlic
- Salt
- Pepper
- 3/4 cups Parmesan or Romano cheese, grated
- 1 lb fettucine
Details
Preparation
Step 1
1. In a food processor, combine basil leaves, olive oil, pine nuts, garlic, salt and pepper. Process until mixed but still chunky. Add cheese and pulse to combine.
2. Cook fettucine 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.
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