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FETTUCCINI PESTO

Active Time : 10 Minutes
Total Time : 15 Minutes
Serves : 4
INGREDIENTS
  • 1 bottle Bertolli Culinary Circle Extra Virgin Olive Oil (100 ml)
  • 1 box Creamette Homestyle fettuccine (300g)
  • 1 bag basil leaves (300g)
  • 1 clove garlic
  • 1 package Parmigiano Reggiano cheese (30g)
  • 1 package shredded pecorino romano cheese (30g)
  • 1 package pine nuts (15g)
  • 1 pinch salt and pepper (to taste)
  • 1 box cherry tomatoes
DIRECTIONS

Cook Creamette Home style fettuccine according to package directions. Reserve 1/2 cup of pasta cooking water.

While pasta is cooking, add Bertolli Extra Virgin Olive Oil (100ml), basil leaves (50g), garlic glove (1), Parmigiano cheese (70g), Pecorino cheese (30g), pine nut (15g), salt and pepper in a blender. Blend the mix until you have reached your desired consistency. If you want a smoother texture, add some drops of the reserved pasta cooking water.

Add cherry tomatoes to a pan with the pasta cooking water. Let it cook for 5 minutes.

Add the pesto sauce and fettuccine to the pan and mix everything.

Enjoy!