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Fettuccini al pesto
4 servings
Ingredients
500 grams of fettuccini (noodles)
Basil pesto
100 grams of fresh parmesan cheese, minced
2 mashed cloves of garlic
60 grams of pine kernels
1 large fist of basil (only use the leaves)
¼ cup (60 ml) of olive oil
Preparation
- Cook the pasta ‘al dente’ with plenty of boiling water and salt. Drain and keep hot.
- Pesto: Mash or through the food processor blend the parmesan cheese with the garlic, pine kernels and basil leaves. With the processor on add the olive oil, little by little until you get a smooth paste. Serve the hot pasta with tablespoons of pesto and mix.
Note
Basil is one of the herbs that is characterized in Italian cooking. Prepare this pesto when there is plenty of basil, then you can freeze it and heat it up in winter to remember the warm and fresh summer days.
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