Fettuccine With Creamy Pesto Recipes

JUICY PESTO PASTA!

Steps:

• Bring a large pot of water to the boil with the salt.
• Add pasta and cook for the length of time per the packet.
• Just before draining, scoop out 1 cup of of the pasta cooking water.
• Drain pasta in a colander, leave it for a minute.
• Transfer pasta to a bowl (do not use pasta cooking pot, too hot).
• Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
• Taste, add more salt and pepper if desired.
• Serve immediately, garnished with fresh parmesan.

CREAMY PESTO SAUCE

Steps:

• Boil the pasta according to package instructions.
• While the pasta cooks, melt the butter over medium heat in a large pan. Add the cream and whisk the two together.
• Add the pesto and lemon zest and whisk to combine. Cook the sauce (don't let it boil) for a couple of minutes before adding the Parmesan cheese and parsley. Stir until the cheese melts into the sauce.
• Add the cooked pasta and toss to coat it in the sauce. Squeeze the lemon juice over the top, toss again, and serve.

CREAMY CHICKEN PESTO FETTUCCINE

Steps:

• Lightly toast the pine nuts in a pan (3-4 minutes), remove from heat and crush with the flat of a knife.
• Cook the fettuccine in boiling water according to the instructions on the pack (approx 11 minutes).
• While the fettuccine is cooking, roughly chop the baby spinach leaves. Shred or chop the chicken into bite-sized pieces.
• Add pesto and cream to a jar and shake to mix well.
• When the fettuccine is cooked, drain and return to the pot.
• Add the creamy pesto sauce, the chicken and chopped baby spinach to the fettuccine. Mix well.
• Serve topped with crushed pinenuts.

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Steps:

• Place chicken breasts between two pieces of plastic wrap. With a meat mallet or heavy skillet, pound chicken to an even 3/4-inch thickness. Season with salt and pepper.
• Heat the oil in a large nonstick skillet; cook the chicken until golden brown and cooked through, 3 to 4 minutes per side. Slice each piece across the grain into 4 or 5 strips; cover to keep warm.
• Meanwhile, cook pasta according to package instructions. Reserve 1/4 cup cooking water. Drain pasta and return to pot.
• In a small saucepan, heat pesto over low until liquefied. Stir in cream; heat until warm. Toss pasta with reserved cooking water and half the sauce. Divide among shallow bowls; top with chicken. Drizzle with remaining sauce.

FETTUCCINE WITH CREAMY PESTO

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
• Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.