Fettuccine with Pesto Sauce

Ingredients · 4 servings

• 60 gBasil leaves, fresh
• 12 gGarlic cloves
• 30 gPine nuts
• 120 gExtra virgin olive oil
• 40 gParmesan cheese
• 30 gPecorino romano cheese
• 400 gFettuccine
• 5 gSalt

Equipment

food processor, stovetop, colander, mixing bowl, pot, serving bowl, spoon, tongs

Instructions

1. 1
   Prep ingredients

   Gather basil leaves, garlic cloves, pine nuts, Parmesan cheese, Pecorino romano cheese, and olive oil, and set up the food processor. · 2 min

   What to look for: finely chopped, bright green

2. 2
   Blend pesto base

   Add basil leaves, garlic cloves, pine nuts, Parmesan cheese, and Pecorino romano cheese to the food processor and blend until finely chopped. · 1 min

   What to look for: finely chopped and fragrant

3. 3
   Add olive oil

   With the food processor running, slowly pour in the extra virgin olive oil until the pesto becomes smooth and cohesive. · 1 min

   What to look for: smooth, thick sauce

4. 4
   Cook pasta

   Cook the fettuccine in boiling salted water over high heat until tender to your taste. · 10 min

   What to look for: pasta floating and flexible

5. 5
   Drain pasta

   Drain the cooked fettuccine thoroughly to remove excess water. · 1 min

   What to look for: steam rising, no pooled water

6. 6
   Toss with pesto

   Add some of the pesto sauce to the hot fettuccine and toss until the pasta is evenly coated. · 1 min

   What to look for: pasta evenly coated in green sauce

7. 7
   Serve pasta

   Plate the fettuccine and spoon additional pesto sauce over the top to taste before serving. · 1 min

   What to look for: glossy, fragrant pasta