Fettucine with Pesto Sauce

Ingredients

• Fettuccine pasta for 1 (follow package instructions for serving size)
• 2 tbsp olive oil (or any vegetable oil)
• 1/2-1 tsp black pepper powder or crushed pepper
• 1/2 cup milk
• 2 tbsp parmesan cheese for garnish
• Salt to taste

For Pesto Sauce

• 3/4 cup fresh basil leaves
• 3-4 garlic cloves, chopped (optional)
• 3 tbsp pine nuts (chilgoza), or walnuts
• 5-6 black pepper corn
• 1/4 cup parmesan cheese
• 6 tbsp olive oil
  
• Salt to taste

Preparation

1. To make the sauce, place the pine nuts and pepper corn in a blender and grind into a coarse (or smooth) paste. Add the basil leaves, garlic, cheese, olive oil, and salt and grind into a slightly coarse paste. Remove in a bowl.
   
   
2. For the fettucine pasta, boil enough water in a large pan with a little salt. Let the water come to a boil and add the fettuccine. Cook the pasta for about 12 minutes or until just about tender but chewy (al dente) or follow the package instructions.
   
   
3. Drain the pasta.
   
   
4. Heat oil in a large skillet. Add the pesto sauce and saute for 4-5 minutes until the oil starts to separate. Add the fettuccine to the pesto sauce and toss well to coat all the pasta.
   
   
5. Add salt and black pepper powder as needed.
   
   
6. Add milk and cheese and stir well for 1-2 minutes until the cheese has melted and the gravy has thickened.
   
   
7. Garnish with a few chopped basil leaves and serve the fettuccine with pesto sauce hot.

Related Recipes

Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes

About  |  Contact  |  Disclaimer | Privacy Policy