Daytime Kitchen: Fettuccine with Basil Pesto
We are in the Frankie Rowland's Kitchen with Chef Danny Taylor from 419 West. Today we are making pasta with pesto!
Here's the recipe:
4 cups basil (blanched or unblanched)
1/2 cup olive oil
1/3 cup toasted pistachios
1/4 cup Grated Parmesan cheese
Salt and pepper to taste
Boil pasta until au dente, drain and set aside. Reserve a cup of pasta water and set aside. Combine all ingredients for pesto in food processor or blender and blend until smooth. Add extra olive oil if it's too thick. Season to taste. Yields almost 2 cups total.
Combine a couple tablespoons of finished pesto with 1/4 cup of pasta water in a sautee pan. Heat with cooked pasta until sauce forms. If sauce is too thick, add more pasta water and pesto if desired. Plate and garnish with chopped pistachios and Parmesan cheese.
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