Fettucini With Kalamata Olive-Tomato Pesto Recipe

Name: Fettucini With Kalamata Olive-Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 fresh jalapeno pepper, seeded and sliced; 2 medium cloves garlic, smashed and peeled; 3 tablespoons chopped Vidalia onion; 2 tablespoons finely chopped flat-leaf parsley; 1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme; 3/4 cup packed fresh basil; 1 (9 ounce)jar pitted Kalamata olives, drained, 3 tablespoons brine reserved; 6 ounce sundried tomatoes in olive oil, drained and sliced, 2 tablespoons of their oil reserved; 1 teaspoon red wine vinegar; 1 tablespoon extra virgin olive oil; 1 (9 ounce) package fresh refrigerated fettucini; Sea salt and freshly ground pepper to taste; Long thin zests of 1 lemon; 4 large scallions, thinly sliced on the diagonal; 1/4 cup grated Parmesan cheese

Servings: persons

1 fresh jalapeno pepper, seeded and sliced
2 medium cloves garlic, smashed and peeled
3 tablespoons chopped Vidalia onion
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon minced fresh thyme or 1/2 teaspoon dried thyme
3/4 cup packed fresh basil
1 (9 ounce)jar pitted Kalamata olives, drained, 3 tablespoons brine reserved
6 ounce sundried tomatoes in olive oil, drained and sliced, 2 tablespoons of their oil reserved
1 teaspoon red wine vinegar
1 tablespoon extra virgin olive oil
1 (9 ounce) package fresh refrigerated fettucini
Sea salt and freshly ground pepper to taste
Long thin zests of 1 lemon
4 large scallions, thinly sliced on the diagonal
1/4 cup grated Parmesan cheese

1
Set a large pan of lightly salted water ib high heat to come to a full rolling boil.
2
In a food processor, combine jalapeno pepper, garlic, onion, thyme, parsley, olives and reserved brine, sundried tomatoes and reserved oil, vinegar, and olive oil. Pulse to coarsely chop the olives, tomatoes, and to combine all the ingredients. Set aside.
3
Add fettucini to boiling water, bring back to a boil and cook 3 minutes or according to package directions. Set a large colander in a large serving bowl, and place both in the sink. Pour pasta into the colander, automatically warming the serving bowl.
4
Discard cooking water, dry the underside of serving bowl with a towel, and empry fettucini into it. Season to taste with sea salt and top with 6 to 8 grinds of pepper. Top with pesto and strew scallions and lemon zest over it. Bring it to the table so everyone can admire it, and then toss and serve on warm wide shallow bowls. Let eveyone help themselves to grated Parmesan cheese.

522

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 15 ingredients. The key ingredients include: 1 fresh jalapeno pepper, seeded and sliced, 2 medium cloves garlic, smashed and peeled, 3 tablespoons chopped Vidalia onion, 2 tablespoons finely chopped flat-leaf parsley, and more.

Yes, Fettucini With Kalamata Olive-Tomato Pesto falls under the General 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.

Fettucini With Kalamata Olive-Tomato Pesto

How did you like this recipe?

Frequently Asked Questions