Pesto Fettuccine Recipe
Published: June 17, 2010
Summer time reminds me of garden salad off the vegetable garden, ripe juicy tomatoes, local grown peaches, California Grapes, Vidalia Onions, cucumbers, and most importantly home-made Pesto.
Pesto for you novice out there has been around since early Roman times. Traditionally served with Fresh Basil and Tomatoes, the Pesto has involved from a complimentary evening meal to a full course meal. Pesto is so versatile that you can enjoy and compliment this meal with traditional veal, lamb, chicken, hamburger, and/or any exotic fowl meals such as pheasants and quails. Or you can simply serve the meal by itself.
- Two-Handful of Basil Leaves. Basil is abundant during the summer months. Either home grown or locally purchased at the supermarket is fine.
- 4-5 Garlic Gloves.
- Parmesan Cheese
- Salt and Pepper
- Extra Virgin Oil
- Pine Nuts (Optional)
- One (1) Pound of Dried or homemade Fettuccine
- Stick of Butter
Cooking Directions – Dried Ingredients:
- Either put the basil leaves in a food processor or chopped them finely
- Chop and minced the 4-5 garlic gloves
- Grate about 1 ½ cup of Parmesan Cheese
Cooking Directions – Wet Ingredients:
- In a separate bowl, mix the chopped or mince basil leaves, chopped garlic gloves, and parmesan cheese. Add about 2-3 cups of Extra Virgin Oil and whisk using a fork or a blender.
- Add Pine Nuts (Optional for household members who are allergic reaction to nuts).
- In a separate stock pot, bring water to a boil. Don’t forget to add a pinch of Kosher Salt and Tablespoon of Virgin oil. Bring to a boil. Add the pound of Fettuccine. Cook for about 12-15 minutes depending on your taste and preference. I prefer mine “Al-Dante” or medium for firmness and texture.
- Once the Fettuccine is cooked to your preference, discard the water and leave the noodles in the stock pot. While the noodles are steaming hot, toss the stick of butter in the stock pot and mix thoroughly using a spatula or fork.
- Add the rest of the Wet Ingredients and mix thoroughly. Can you smell the butter and Pesto as well?
- Transfer the Pesto to a platter. Best served with cold milk and/or a glass of Chardonnay.
Did you know that there are about 50 – 120 plus varieties of Basil? The common Basil sold are:
- Sweet Basil found in most grocery stores
- Thai (Tulsi) and Lemon Basil are served with hot soups in most Asian restaurants
According to early Christians, St. Constantine and Helen discovered the Basil at the original site where Christ was crucified.
Flies generally dislike the scent Basil leaves. So if you are entertaining guest on your patio, leave some of the aromatic Basil leaves near your entrance door and the flies will surely fly away…
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