I really love pesto and can’t wait for summer when I can grow a few basil plants on our deck so I have it free for the taking! This pasta was so simple to make, unfortunately it didn’t reheat very well for lunch the next day, not really sure why, but it lost the strength of it’s flavor. So make it in small batches and eat it fresh I bought fresh pasta at the store and it was good, but not so much better than the dried stuff that I was blown away. It did shave about 10 minutes off the cooking time though, which is always nice when you’re in a hurry! We’ll definitely be making this again, and I’ll hopefully make a double batch of pesto so I have more for later!
Fresh Fettuccine with Homemade Pesto
1 1/2 cups lightly packed fresh basil leaves
2 T pine nuts, toasted
2 T low sodium chicken broth or vegetable broth
2 T extra virgin olive oil
1 garlic clove, sliced
1/4 t salt
1 (9-ounce) package fresh fettuccine (I found it in the produce section at HyVee, but I’ve also seen it in the dairy section at other stores)
3 T shredded Parmesan cheese
Freshly ground pepper, to taste
1. To prepare the pesto, puree the basil, pine nuts, broth, oil, garlic, and salt in a blender or food processor until a smooth paste is formed.
2. Meanwhile, cook the fettuccine according to package directions, drain, and transfer to a bowl and keep warm. Add the pesto and the parmesan, toss to coat. Serve with the pepper.
Serves 4 (one generous cup of pasta)
WW points per serving: 5
Source: Take-Out Tonight: 150+ Restaurant Favorites to Make At Home, Simon & Schuster, New York, 2002