Fettuccine Pesto Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz fettuccine and cook according to package instructions until al dente (usually 8–11 minutes for dried; 2–3 minutes for fresh). Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set aside.

Toast nuts

In a small dry skillet over medium heat, toast 3 tablespoons pine nuts (or walnuts/almonds) for 2–3 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool slightly.

Make parsley pesto

In a food processor or high-speed blender combine 1 cup packed fresh parsley leaves, 1/4 cup fresh basil leaves (optional), the toasted nuts, 2 garlic cloves, 1 cup finely grated parmesan, 1/2 cup extra-virgin olive oil, 1/4 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/2 teaspoon lemon zest (optional). Pulse until a coarse- to medium-textured paste forms, scraping down the sides as needed. Taste and adjust seasoning. If the pesto is too thick, add 1–2 tablespoons olive oil or a tablespoon of reserved pasta water to loosen.

Finish cream sauce

In a large skillet over low-medium heat, melt 1 tablespoon unsalted butter. Add 3 tablespoons heavy cream and warm gently for 30–60 seconds (do not boil). Add the prepared parsley-parmesan pesto to the skillet and stir to combine. If the sauce seems too thick, add up to 1/2 cup reserved pasta cooking water in small increments until you reach a silky, clingy sauce that will coat the fettuccine. Simmer gently for 1–2 minutes to marry flavors. Adjust salt and pepper to taste.

Toss pasta in sauce

Add the drained fettuccine directly into the skillet with the pesto cream sauce. Toss continuously with tongs or two forks for 1–2 minutes so the pasta absorbs sauce and becomes evenly coated. If needed, add a splash more reserved pasta water to loosen and achieve the desired consistency.

Divide the fettuccine pesto among plates. Top each serving with an extra sprinkle of 1/4 cup grated parmesan (divided), a crack of freshly ground black pepper, and parsley sprigs for color. Serve immediately.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of cream or water to loosen the sauce.