Fettucine with Pesto Sauce
Try this easy Fettuccine with Pesto Sauce for an international flavor. This is a wonderful, one-dish meal that’s healthy and filling. The cheese and milk in this dish provide a lot of calcium.
Servings: 1
Cooking Time: 20-25 minutes
Ingredients
- Fettuccine pasta for 1 (follow package instructions for serving size)
- 2 tbsp olive oil (or any vegetable oil)
- 1/2-1 tsp black pepper powder or crushed pepper
- 1/2 cup milk
- 2 tbsp parmesan cheese for garnish
- Salt to taste
For Pesto Sauce
- 3/4 cup fresh basil leaves
- 3-4 garlic cloves, chopped (optional)
- 3 tbsp pine nuts (chilgoza), or walnuts
- 5-6 black pepper corn
- 1/4 cup parmesan cheese
- 6 tbsp olive oil
- Salt to taste
Preparation
- To make the sauce, place the pine nuts and pepper corn in a blender and grind into a coarse (or smooth) paste. Add the basil leaves, garlic, cheese, olive oil, and salt and grind into a slightly coarse paste. Remove in a bowl.
- For the fettucine pasta, boil enough water in a large pan with a little salt. Let the water come to a boil and add the fettuccine. Cook the pasta for about 12 minutes or until just about tender but chewy (al dente) or follow the package instructions.
- Drain the pasta.
- Heat oil in a large skillet. Add the pesto sauce and saute for 4-5 minutes until the oil starts to separate. Add the fettuccine to the pesto sauce and toss well to coat all the pasta.
- Add salt and black pepper powder as needed.
- Add milk and cheese and stir well for 1-2 minutes until the cheese has melted and the gravy has thickened.
- Garnish with a few chopped basil leaves and serve the fettuccine with pesto sauce hot.
Category: Fusion Cooking - Members, Vegan Fusion Cooking - Members