Another fettuccine recipe coming at you, this time slathered in sun-dried tomato pesto! You may remember from this post that we currently have A LOT of fettuccine at my house, and I’m diligently trying to do it proud.
This recipe makes about 1 1/2 cups of pesto. You can double the amount of pasta to 16 oz. if you want to feed 4 (and use up all of the pesto). Or, you could keep the recipe as-is, and use the extra pesto to schmear on a sandwich for an instant upgrade.
My only request, when making pesto, is that you spring for the real parmesan. Like not the kind that comes in the green plastic bottle. Life is short. Get the block of parmesan. Using the right cheese turns a good pesto into a great pesto.
Sun-Dried Tomato Pesto Pasta
Equipment
- Food processor
Ingredients
- 8 oz fettuccini pasta
- 4 oz basil, (about 2 large bunches), save a few of the small and pretty leaves for plating
- ¼ c walnuts
- ¼ c pine nuts
- 2 small garlic cloves
- ½ c freshly grated parmesan cheese + more for plating
- ½ c sun-dried tomatoes in oil
- ¼ tsp kosher salt
- ½ c water
- ¼ c olive oil
Instructions
- Salt boiling water and cook fettuccine according to package instructions. I prefer my pasta al dente, so I pull it a minute before the lowest recommended time. Reserve 1/4 cup of the pasta water and set aside.
- Add the basil, walnuts, pine nuts, garlic, cheese and salt to a food processor. Pulse the ingredients as you stream in the oil and water.
- Scrape down the sides with a spatula and give it a taste. Adjust with salt as needed.
- Add 3/4 cup of the pesto to the cooked pasta and stir very well to combine. Stream in the reserved pasta water one tablespoon at a time until it reaches the desired consistently (I add about 2 tablespoons).
- Top with the reserved basil leaves and parmesan. Enjoy!
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