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Pesto for Pasta
Ingredients
-
1
cup firmly packed fresh basil leaves
-
1/2
cup firmly packed fresh parsley sprigs with stems removed or torn fresh spinach
-
1/2
cup grated Parmesan or Romano cheese
-
1/4
cup pine nuts, walnuts, or almonds
-
1
large clove garlic, quartered
-
1/4
teaspoon salt
-
1/4
cup olive oil or cooking oil
-
12
ounces dried fettuccine or spaghetti
Directions
1. For pesto, in a blender container or food processor bowl combine basil, parsley, Parmesan or Romano cheese, nuts, garlic, and salt. Cover and blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides.
2. With the machine running slowly, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter.
3. Cook fettuccine 8 to 10 minutes or until tender but still firm. Drain well. Return fettuccine to pan. Toss pesto with fettuccine. Serve immediately.
From the Test Kitchen
- Make Ahead Tip If you're not serving the pesto immediately, divide it into 3 portions of about 1/4 cup each. Place each portion in a small airtight container and refrigerate 1 to 2 days or freeze up to 3 months.
- Variation Spinach Pesto for Pasta:Prepare as above, except substitute torn fresh spinach for the fresh basil and parsley. Add 1 teaspoon dried basil, crushed.
- Variation Lower-Fat Pesto for Pasta:Prepare as above, except substitute torn fresh spinach for the fresh parsley. Decrease cheese to 1/4 cup and oil to 2 tablespoons. Add 2 tablespoons water with the oil and continue as directed.
Nutrition Facts
(Pesto for Pasta)
- Servings Per Recipe 12,
- Calories 188,
- Protein (gm) 7,
- Carbohydrate (gm) 23,
- Fat, total (gm) 8,
- Cholesterol (mg) 3,
- Saturated fat (gm) 2,
- Vitamin A (RE) 31,
- Vitamin C (mg) 6,
- Sodium (mg) 126,
- Calcium (DV %) 61,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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