Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 clove Garlic
- 2 cups Fresh basil pack the leaves tight to measure
- 4 tsp Parmesan cheese grated
- 8 oz Fettuccine pasta
Instructions
- In a blender combine oil, garlic, basil, and parmesan cheese. Pulse until smooth. Scrape the sides with a rubber spatula. Season with salt and pepper and set aside.
- Bring a large pot of water to a boil, season with salt. Cook pasta according to directions on package and drain.
- Toss in pasta and pesto sauce before serving.
Nutrition
Calories: 349kcal | Carbohydrates: 41g | Protein: 9g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 48mg | Sodium: 29mg | Potassium: 174mg | Fiber: 2g | Sugar: 1g | Vitamin A: 668IU | Vitamin C: 2mg | Calcium: 53mg | Iron: 2mg
Pesto Pasta
Ingredients
- 4 tbsp Extra-virgin olive oil
- 1 clove Garlic
- 2 cups Fresh basil pack the leaves tight to measure
- 4 tsp Parmesan cheese grated
- 8 oz Fettuccine pasta
Instructions
- In a blender combine oil, garlic, basil, and parmesan cheese. Pulse until smooth. Scrape the sides with a rubber spatula. Season with salt and pepper and set aside.
- Bring a large pot of water to a boil, season with salt. Cook pasta according to directions on package and drain.
- Toss in pasta and pesto sauce before serving.
Nutrition
Calories: 349kcalCarbohydrates: 41gProtein: 9gFat: 17gSaturated Fat: 3gCholesterol: 48mgSodium: 29mgPotassium: 174mgFiber: 2gSugar: 1gVitamin A: 668IUVitamin C: 2mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!