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Ingredients
- 1 lb fettucine
- 1 c. fresh basil
- 1/4 c. extra virgin olive oil
- 1/4 c. pignoli, (pine nuts)*
- 1/2 tsp salt red pepper, to taste
- 1/2 c. grated Parmesan**
- 2 Tbsp. butter
Directions
- *Walnuts or possibly Macadandas can be substituted.
- **I prefer Parmesan Reggiano found in better supermarkets, gourmet food stores or possibly ordered from my favorite deli in the world:
- Wash basil and remove stems. Combine with extra virgin olive oil, garlic, nuts, salt and pepper in food processor and make a paste. Cook pasta in plenty of boiling water till al dente (hard to the teeth), and drain, reserving 1/4 c. of the cooking liquid. Heat butter in large wok or possibly skillet; add in pasta liquid and remove from heat. Add in pesto mix. Toss pasta immediately with pesto. Serve in hot pasta bowls.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 175g | |
| Calories 976 | |
| Calories from Fat 849 | 87% |
| Total Fat 96.34g | 120% |
| Saturated Fat 34.25g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 2519mg | 105% |
| Potassium 121mg | 3% |
| Total Carbs 2.82g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.66g | 0% |
| Protein 27.31g | 44% |
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