Fettuccine Con Pesto Recipe
Make Fettuccine Con Pesto Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pesto Genovese
Pasta & Finishing
Method
Pesto Genovese
- 1
- 2
Prepare basil
Rinse basil leaves gently in cool water and spin or pat dry thoroughly. Excess water will dilute the pesto and make it darker, so ensure leaves are very dry.
- 3
Blend pesto
In a food processor, combine the garlic cloves, cooled toasted pine nuts, and a small pinch of the kosher salt. Pulse until coarsely chopped. Add the basil leaves in two batches, pulsing to incorporate. With the processor running, drizzle in the 1 cup of extra-virgin olive oil in a steady stream until the mixture emulsifies and reaches a smooth, slightly textured consistency. Stop and scrape the bowl as needed. Add the grated Parmesan and pecorino romano (if using), then pulse just to combine—do not over-process. Season with the remaining salt, 1/4 tsp black pepper, and 1 tsp lemon juice (if using). Taste and adjust salt, cheese, or oil for desired balance.
- 4
Adjust texture
If the pesto is too thick, thin it with 1–2 tablespoons of additional olive oil or a tablespoon of reserved pasta water when ready to finish the pasta. Transfer pesto to a bowl and set aside. Pesto can be used immediately or refrigerated (covered with a thin film of olive oil) for up to 2 days.
Pasta & Finishing
- 5
Boil pasta water
Bring a large pot (at least 5–6 qt) of water to a rolling boil. Add 2 tablespoons of salt; the water should taste like the sea. Add the 12 oz dried fettuccine and cook according to package directions until just shy of al dente (usually 1–2 minutes less than recommended) to allow finishing in the sauce.
- 6
Reserve pasta water
Before draining, scoop out and reserve 1/2 cup of the starchy pasta cooking water. Drain the fettuccine well, but do not rinse.
- 7
Combine pasta and pesto
Return the drained pasta to the warm pot (off the heat) or a large sauté pan set over low heat. Add about 3/4 cup of the prepared pesto (you can adjust amount to taste) and 1/4–1/2 cup reserved pasta water. Toss vigorously with tongs or two forks to coat the fettuccine, adding more reserved water a tablespoon at a time until the sauce clings to the noodles and reaches a glossy, silky consistency. If pesto seems dry, add the remaining tablespoon or two of olive oil or pasta water as needed.
- 8
Finish and serve
Taste and adjust seasoning with salt and freshly ground black pepper. Divide the fettuccine among warm plates. Drizzle each portion with a scant 1/4 teaspoon extra-virgin olive oil if desired, sprinkle additional grated Parmesan, and garnish with whole basil leaves. Serve immediately.
