Fettuccine With Olive Pesto Recipe
Summary
Preparation Time25 MinCooking Time30 Min
Ready In55 MinDifficulty LevelMedium
Health IndexAverageServings3
Ingredients
| Fettuccine | 10 Ounce, dried | |
| 1 1/2 cups whole pitted California ripe olives | ||
| Capers | 3 Tablespoon, drained | |
| Lemon juice | 4 Teaspoon | |
| Olive oil | 1 Tablespoon | |
| Dijon Mustard | 2 Teaspoon | |
| Garlic | 2 Clove (5gm), peeled | |
| Basil | 1/4 Cup (16 tbs), finely chopped | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Basil sprigs | ||
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.
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.
Chef
