Pesto Fettuccine
Indulge in the vibrant flavors of homemade Pesto Fettuccine, a dish that marries the rich, aromatic notes of basil pesto with perfectly cooked fettuccine. This recipe starts with a zesty pesto made from fresh basil, sharp Parmesan cheese, and crunchy walnuts, blended into a silky sauce with extra virgin olive oil.
Tossed with al dente fettuccine and a touch of reserved pasta water, this dish delivers a creamy, herb-infused pasta experience that’s both simple and sophisticated. Perfect for a quick weeknight dinner or a special occasion, Pesto Fettuccine offers a delightful balance of flavors that will satisfy any pasta lover’s cravings.
Pesto Fettuccine
Ingredients
For the Pesto
2 cups basil leaves loosely packed
½ cup parmesan cheese freshly grated
¼ cup walnuts chopped
2 cloves garlic minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ cup extra virgin olive oil
For the Pesto Fettuccine
1 tablespoon kosher salt
16 ounces dry fettuccine pasta
½ cup reserved pasta water
Instructions:
Make the Pesto
Add the basil leaves, parmesan cheese, walnuts, garlic, kosher salt, and black pepper to the bowl of a food processor.
Pulse a few times until all of the ingredients are coarsely chopped, scraping down the sides as necessary.
Then, with the food processor on low speed, slowly drizzle in the olive oil until the pesto sauce is creamy and emulsified. Set aside.
Make the Pesto Fettuccine
Fill a large stockpot with water and one tablespoon of kosher salt. Cook the fettuccine to al dente according to package instructions. Reserve ½ cup of starchy pasta water before draining the pasta completely. Return the cooked pasta to the stockpot.
Pour the reserved pasta water over the cooked pasta and set the stockpot over low heat. Add the pesto and stir until all of the pasta is coated with pesto sauce and no water remains at the bottom of the pot. Remove from heat and serve immediately.
Notes:
Basil Freshness: Use fresh basil leaves for the pesto. The flavor and aroma of fresh basil are key to a vibrant pesto sauce. Avoid using wilted or overly mature basil leaves as they can affect the taste and texture.
Cheese Choice: Freshly grated Parmesan cheese is recommended for its superior flavor compared to pre-grated varieties. It will melt more smoothly and blend better into the pesto.
Nut Alternatives: If you prefer, you can substitute walnuts with pine nuts or almonds. Pine nuts are traditional in pesto and will give a classic taste, while almonds add a slightly different flavor.
Oil Quality: Extra virgin olive oil is ideal for pesto due to its rich flavor and smooth texture. However, if you don’t have it on hand, a good quality olive oil can be used as a substitute.
Pasta Water: The reserved pasta water is crucial for achieving the right consistency of the sauce. The starch in the water helps to thicken and bind the pesto to the pasta. If you forget to save some, you can use regular water or add a bit of cream to help the sauce adhere.
Al Dente Pasta: Cooking the fettuccine to al dente ensures that it has a firm texture and can hold up well when mixed with the pesto. Overcooking the pasta may result in a mushy texture.
Pesto Consistency: If the pesto is too thick after blending, you can adjust the consistency by adding a bit more olive oil or a small amount of water to reach your desired texture.
Blending Tips: When making the pesto, be sure to pulse the ingredients to avoid over-processing. You want a somewhat chunky texture, not a smooth paste.
Serving Suggestions: Pesto Rigatoni pairs well with a light salad or garlic bread. For an added touch, consider garnishing with extra Parmesan cheese or a sprinkle of toasted pine nuts.
Storage: Leftover pesto can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning. Cooked pasta with pesto should be consumed within a few days, as it may become dry upon reheating.
Nutrition Information:
YIELDS 4 | SERVING SIZE: 1
Calories: ~748 | Protein: ~20.5 g | Carbohydrates: ~70 g | Fat: ~49.5 g | Saturated Fat: ~7.5 g
Frequently Asked Questions:
Can I use a different type of pasta instead of fettuccine?
Yes, you can substitute fettuccine with other pasta types such as rigatoni, penne, or spaghetti.
Just be sure to adjust the cooking time as needed based on the pasta shape and size.
Can I make the pesto ahead of time?
Absolutely! You can make the pesto up to a week in advance.
Store it in an airtight container in the refrigerator.
For longer storage, you can freeze the pesto in ice cube trays or small containers for up to 3 months.
What can I use instead of walnuts if I have a nut allergy?
If you need a nut-free pesto, you can substitute the walnuts with seeds such as sunflower seeds or pumpkin seeds.
You can also skip the nuts entirely for a simpler version.
Is there a dairy-free alternative for the Parmesan cheese?
Yes, you can use nutritional yeast or a store-bought dairy-free Parmesan cheese alternative.
Nutritional yeast provides a cheesy flavor without the dairy.
How can I adjust the pesto if it’s too thick?
If the pesto is too thick, you can thin it out by adding a little more olive oil or a splash of water.
Adjust gradually until you reach your desired consistency.
Can I use store-bought pesto instead of making it from scratch?
Yes, you can use store-bought pesto as a convenient alternative. Just be aware that the flavor might differ slightly from homemade pesto.
How do I make sure the pasta doesn’t stick together after cooking?
To prevent the pasta from sticking, cook it in plenty of salted water and stir occasionally.
Also, tossing the pasta with a bit of the reserved starchy water before adding the pesto can help keep it from clumping.
What is the purpose of reserving pasta water?
Reserved pasta water contains starch, which helps to bind the pesto sauce to the pasta and create a smoother, more cohesive sauce.
Adding a bit of the reserved water helps achieve the perfect consistency.
Can I add vegetables or protein to this dish?
Yes, you can enhance the dish by adding vegetables like cherry tomatoes, spinach, or peas.
For added protein, consider grilled chicken, shrimp, or tofu.
How should I store leftover pesto rigatoni?
Store leftover pesto rigatoni in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over low heat or in the microwave, adding a splash of water if needed to loosen the sauce.