Silky Blender Pesto Pasta Sauce With Fettuccine Recipes

PESTO

Steps:

• Add the basil, Parmesan, pine nuts and garlic to a food processor. Pulse a few times to break up the garlic and nuts. Add 1/4 cup of the olive oil and pulse a few more times. Scrape down the sides as needed. With the motor running, stream in the remaining 1/4 cup olive oil and the lemon juice until a thick paste forms. Add salt and pepper to taste and pulse a few more times to combine.
• Remove and store in an airtight container for up to 2 days (with a thin layer of olive oil over the top so that it does not turn brown).

BASIL FETTUCCINI PASTA AND CREAM SAUCE

Steps:

• In a food processor, mix flour, eggs, olive oil, and salt until mixture comes together and forms a dough.
• Blanch the basil in boiling water. Remove from the water and shock in an ice bath. Chop roughly and knead into the dough. On a floured surface, knead the dough until the gluten has developed and the dough springs back when pushed with your finger.
• Use a pasta machine to roll out pasta and cut fettuccini noodles.
• In a small saucepan, add the white wine and garlic and reduce by half. Add cream and cook until slightly thickened. Adjust consistency by adding more cream or reducing longer. Season with white pepper and salt.
• Add pasta to boiling, salted water and cook 3 to 5 minutes or until done. Drain. Toss with the Cream Sauce. The sauce should barely coat the noodles.

FETTUCCINE WITH PESTO SAUCE

Steps:

• place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
• With processor still on pour oil in through the tube in a steady stream till all the oil is used.
• Turn off processor.
• Cook fettuccine in salted boiling water to your taste.
• Drain pasta well.
• Add a some sauce to the pasta and mix pasta with the sauce.
• Serve pasta and add sauce to your liking.

SIMPLE PESTO PASTA

Steps:

• Bring a pot of lightly salted water to a rolling boil; cook the fettuccini at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Transfer the fettuccini to a bowl.
• Melt the butter in a saucepan over medium heat. Cook the garlic and pesto in the melted butter until warmed, 2 to 3 minutes; pour over the fettuccini and toss to coat.