This recipe of Fettuccine with Pesto Sauce is a timeless Italian dish that showcases the beauty of fresh, simple ingredients. With its vibrant green basil, rich olive oil, and nutty Parmesan, pesto sauce brings a burst of flavor to the wide, flat ribbons of fettuccine. This dish offers the perfect balance of creamy texture and aromatic freshness, making it a go-to recipe for pasta lovers who appreciate a light yet satisfying meal.
Pesto, originally from the Ligurian region of Italy, is a versatile sauce that comes together in minutes, making it a convenient option for busy weeknights or a quick weekend lunch. The combination of basil, garlic, pine nuts (or walnuts), and Parmesan creates a sauce that clings beautifully to the fettuccine, coating every strand in rich, herbal goodness.
What makes this dish even more appealing is its simplicity. In just 20 minutes, you can create a meal that tastes like it came from a gourmet kitchen but is made with easily accessible ingredients. Whether you’re looking for a vegetarian option or just craving the fresh flavors of basil and Parmesan, fettuccine with pesto sauce is an easy-to-make, crowd-pleasing pasta dish that brings authentic Italian flavor to your table.
Here’s a simple and delicious Fettuccine with Pesto Sauce recipe for 4 people.
Time Breakdown for Fettuccine with Pesto Sauce recipe:
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Ingredients for Fettuccine with Pesto Sauce recipe
For the Pesto Sauce:
2 cups fresh basil leaves (packed)
2 garlic cloves
â…“ cup pine nuts (or walnuts for a more affordable option)
½ cup freshly grated Parmesan cheese
½ cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
1 tablespoon lemon juice (optional, for brightness)
For the Fettuccine:
400 grams fettuccine pasta
Salt (for pasta water)
Extra Parmesan cheese, for garnish
Fresh basil leaves, for garnish (optional)
Cooking Instructions for Fettuccine with Pesto Sauce recipe
1. Prepare the Pesto Sauce:
Blend ingredients: In a food processor or blender, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
Add olive oil: With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
Season: Add salt, pepper, and lemon juice (if using) to taste. Pulse briefly to mix.
Set aside: Transfer the pesto to a bowl and set aside.
2. Cook the Fettuccine:
Boil water: Bring a large pot of salted water to a boil.
Cook pasta: Add the fettuccine and cook according to the package instructions, usually 8-10 minutes, until al dente.
Reserve pasta water: Before draining, reserve about ½ cup of the pasta water.
Drain: Drain the pasta and return it to the pot.
3. Combine Pasta with Pesto:
Toss pasta: Add the pesto sauce to the cooked fettuccine and toss well to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
Garnish and serve: Divide the fettuccine into 4 bowls, garnish with extra Parmesan and fresh basil leaves, and serve immediately.
Enjoy this quick and flavorful Fettuccine with Pesto Sauce, a refreshing and vibrant dish perfect for any occasion!
FAQs for Fettuccine with Pesto Sauce Recipe
1. Can I use store-bought pesto for this recipe?
Yes, if you’re short on time, you can use a good-quality store-bought pesto. However, homemade pesto is fresher, more flavorful, and allows you to adjust the ingredients to your taste.
2. What can I use instead of pine nuts?
If pine nuts are unavailable or too expensive, you can substitute them with walnuts, almonds, or even sunflower seeds. Each will slightly change the flavor but still make a delicious pesto.
3. Can I make this recipe of pesto sauce ahead of time?
Yes, you can make this recipe of pesto sauce in advance. Store it in an airtight container in the refrigerator for up to 3 days. To prevent the pesto from browning, cover the surface with a thin layer of olive oil.
4. Can I freeze pesto?
Absolutely! Pesto freezes well. Store it in an airtight container or ice cube trays for individual portions. When freezing, skip adding the cheese until you’re ready to serve, as it can alter the texture.
5. How do I prevent the pesto sauce from becoming too thick?
If your pesto sauce is too thick, you can thin it out by adding a little reserved pasta water or more olive oil. The starchy pasta water helps create a smoother, silkier sauce.
6. Can I use dried basil instead of fresh?
Fresh basil is essential for the bright, vibrant flavor of pesto. Dried basil doesn’t provide the same taste or texture, so it’s best to use fresh leaves.
7. Can I add other ingredients to this pesto sauce recipe?
Yes, you can add ingredients like spinach, arugula, or kale to make this recipe of pesto sauce more nutritious. You can also incorporate sun-dried tomatoes or roasted red peppers for a different flavor twist.
8. What type of pasta works best with pesto sauce?
Fettuccine pairs wonderfully with this recipe of pesto sauce because its flat, wide shape allows the sauce to cling to it. However, other pasta types like linguine, spaghetti, or even penne work well with pesto.
9. How can I make this recipe of Fettuccine with Pesto sauce vegan?
To make the dish vegan, substitute the Parmesan cheese in the pesto with a dairy-free alternative or nutritional yeast. You can also omit the cheese altogether for a lighter, plant-based pesto.
10. What can I serve with this recipe of Fettuccine with Pesto sauce?
This recipe Fettuccine with pesto sauce pairs well with a simple green salad, garlic bread, or roasted vegetables. You can also serve it alongside grilled chicken or fish for added protein.
Pesto Sauce Recipe with Fettuccine pasta
Ingredients for Fettuccine with Pesto Sauce recipe
For the Pesto Sauce:
For the Fettuccine:
Cooking Instructions for Fettuccine with Pesto Sauce recipe
1. Prepare the Pesto Sauce:
- Blend ingredients: In a food processor or blender, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until finely chopped.
- Add olive oil: With the food processor running, slowly drizzle in the olive oil until the mixture becomes smooth and creamy.
- Season: Add salt, pepper, and lemon juice (if using) to taste. Pulse briefly to mix.
- Set aside: Transfer the pesto to a bowl and set aside.
2. Cook the Fettuccine:
- Boil water: Bring a large pot of salted water to a boil.
- Cook pasta: Add the fettuccine and cook according to the package instructions, usually 8-10 minutes, until al dente.
- Reserve pasta water: Before draining, reserve about ½ cup of the pasta water.
- Drain: Drain the pasta and return it to the pot.
3. Combine Pasta with Pesto:
- Toss pasta: Add the pesto sauce to the cooked fettuccine and toss well to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.
- Garnish and serve: Divide the fettuccine into 4 bowls, garnish with extra Parmesan and fresh basil leaves, and serve immediately.
