Try this easy Fettuccine with Pesto Sauce for an international flavor.
This is a wonderful, one-dish meal that's healthy and filling. The
cheese and milk in this dish provide a lot of calcium.
Servings: 1 Cooking Time: 20-25
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
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.
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.
Drain the pasta.
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.
Add salt and black pepper powder as needed.
Add milk and cheese and stir well for 1-2 minutes
until the cheese has melted and the gravy has thickened.
Garnish with a few chopped basil leaves and serve the
fettuccine with pesto sauce hot.