250g fettuccine noodles
For the sauce
1 tablespoon pine nuts
1/2 cup olive oil (120ml)
3 cloves garlic
1 1/2 cups fresh basil (110g)
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
250g fettuccine noodles
For the sauce
1 tablespoon pine nuts
1/2 cup olive oil (120ml)
3 cloves garlic
1 1/2 cups fresh basil (110g)
2 tablespoons grated Parmesan cheese
2 tablespoons grated Pecorino Romano cheese
In a large pot, bring 3 liters of water to a boil
Once boiling, add 1 tablespoon salt
Add the fettuccine noodles and cook until al dente (around 10 minutes)
Prepare the sauce: meanwhile, in a blender, blend the remaining ingredients (reserve 1/2 teaspoon pine nuts) until smooth
(around 5 minutes). Reserve
Drain the pasta, but reserve 1/4 cup of the cooking water
Mix this water into the sauce
Transfer the pasta to a serving dish, add the sauce and mix well
Sprinkle with reserved pine nuts and serve
518 calories per serving
Note: This dish should not be served with grated cheese
Full-bodied red wine, such as Echart Cafayete Cabernet Sauvignon 96 (Argentine) or Marqués de Casa Concha 96 (Chile), pairing suggestions.
