Fettuccine With Olive Pesto Recipe

Fettuccine With Olive Pesto picture

Summary

Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings3
CourseMethod
VegetarianMain Ingredient

Ingredients

 Dried fettuccine10 Ounce
 Pitted california ripe olives1 1⁄2 Cup (24 tbs) (Use Whole)
 Drained capers3 Tablespoon
 Lemon juice4 Teaspoon
 Olive oil1 Tablespoon
 Dijon mustard2 Teaspoon
 Garlic3 Clove (15 gm), peeled
 Finely chopped fresh basil1⁄4 Cup (4 tbs)
 Grated parmesan cheese1⁄4 Cup (4 tbs)
 Basil sprig5

Nutrition Facts

Serving size

Calories 605 Calories from Fat 207

% Daily Value*

Total Fat 25 g37.9%

Saturated Fat 2.5 g12.6%

Trans Fat 0 g

Cholesterol 9.1 mg

Sodium 951.3 mg39.6%

Total Carbohydrates 78 g26.1%

Dietary Fiber 3.7 g14.6%

Sugars 3.7 g

Protein 17 g33.9%

Vitamin A 5.8% Vitamin C 10%

Calcium 18.6% Iron 11.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Follow package instructions to cook fettuccine.
2) Drain well, when done and place on a large warm serving bowl.

MAKING
3) In the meantime, in a food processor or blender process a mixture of olives, capers, lemon juice, oil, mustard and garlic until roughly pureed, for the pesto.
4) Add in chopped basil and cheese and keep aside, mixing well.
5) Mix the pesto with cooked pasta gently.

SERVING
6) Flavor with basil sprigs and serve at once.
Image Courtesy : http://www.flickr.com/photos/sackton/6661266963/
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