Fettucine Pasta With Green Chile Pesto

1. 1

   The Pesto: Puree all the ingredients to a smooth sauce. Thin with water to process if necessary.

2. 2

   The Pasta: Bring the water to a boil and add the salt and fettucine. Cook uncovered until tender but still firm-al dente, as the Italians say. Drain and toss with a few drops of olive oil so the pasta does not stick together.

3. 3

   To serve, toss the fettucine with the pesto until well coated. Garnish with the cheese and additional pinon nuts if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.