Pesto for Pasta
- 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.
- With the machine running slowly, gradually add olive oil or cooking oil and blend or process to the consistency of soft butter.
- 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
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.
Spinach Pesto for Pasta:
Prepare as above, except substitute torn fresh spinach for the fresh basil and parsley. Add 1 teaspoon dried basil, crushed.
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)
- Per serving:
- 188 kcal ,
- 8 g fat
- (2 g sat. fat ,
- 3 mg chol. ,
- 126 mg sodium ,
- 23 g carb. ,
- 0 g fiber ,
- 7 g pro.