Fettuccine with Trapanese Pesto Recipe

Name: Fettuccine with Trapanese Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 garlic cloves; 3/4 cup slivered blanched almonds (3 ounces); 1 cup coarsely chopped fresh basil; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded; 1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup); 1/3 cup extra-virgin olive oil; 1 1/2 cups grape or cherry tomatoes (6 ounces), halved; 1 pound dried fettuccine (not egg); Garnish: fresh basil leaves

Servings: persons

2 garlic cloves
3/4 cup slivered blanched almonds (3 ounces)
1 cup coarsely chopped fresh basil
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tomatoes (1/2 pound total), peeled (see cooks' note, below), quartered, and seeded
1 ounce Pecorino Romano or Parmigiano-Reggiano (1/2 cup)
1/3 cup extra-virgin olive oil
1 1/2 cups grape or cherry tomatoes (6 ounces), halved
1 pound dried fettuccine (not egg)
Garnish: fresh basil leaves

1
Puree garlic, almonds, basil, salt, and pepper in a food processor until almonds are coarsely ground.
2
Add quartered tomatoes and cheese to puree and process until mixture is fairly smooth.
3
With motor running, add oil in a stream and blend until incorporated.
4
Transfer pesto to a large bowl and stir in grape tomatoes.
5
Cook fettuccine in a 6- to 8-quart pot of boiling salted water , uncovered, until just al dente.
6
Drain pasta and toss with sauce.
7
Serve immediately.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 garlic cloves, 3/4 cup slivered blanched almonds (3 ounces), 1 cup coarsely chopped fresh basil, 1 1/2 teaspoons salt, and more.

Yes, Fettuccine with Trapanese Pesto falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine with Trapanese Pesto

How did you like this recipe?

Frequently Asked Questions