Fettuccine With Pesto Recipe - Cooking Index
Fettuccine With Pesto Recipe - Cooking Index
Not every sauce is suited to every pasta. You wouldn't, for example, weigh down delicate spaghettini with a heavy meat topping. In this recipe, the fettuccine catches and holds onto the creamy herb sauce. Other pasta shapes that will work well are linguine and fusilli.
Cuisine: Italian| 1 lb | 454g / 16oz | Fettuccine |
| 1 | Pesto Sauce - see * Note | |
| Fresh basil leaves - for garnish |
* Note: See the "Basil, Parmesan, And Pine Nut Sauce - {Pesto}" recipe which is included in this collection.
Bring a large saucepan of salted water to a boil. Add the fettuccine and cook, stirring occasionally, until al dente. Drain the pasta, transfer it to a heated serving bowl, and toss it with the pesto. Garnish with the fresh basil leaves and serve at once. This recipe serves 4 to 6.
Source:
THE BEST OF ITALY by Evie Righter with recipes by Georgia Downard (c) 1992 - Collins Publishers, San Francisco, CA - 96 pages - $14.95 - As reprinted in the May/Jun, 1993 issue of Cookbook Digest
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