December 17, 2021
Fettuccine with Homemade Pesto
This delicious and easy pasta recipe can be made with or without chicken and is perfect when paired with a glass or two of Pinot Noir.
1.5 cups firmly packed fresh basil leaves, plus a few extra leaves to serve
1/6 cup toasted pine nuts
0.8oz Parmesan cheese, finely grated
2 tbsp lemon juice
2 tbsp olive oil
8oz Fettuccine pasta
2 cloves garlic, finely chopped
7oz chicken breast, chopped (optional)
0.8oz Parmesan cheese, shaved (to serve)
salt and pepper, to taste
To make the pesto, place basil, pine nuts, grated parmesan and lemon juice into a food processor and blitz until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Set aside
Cook the Fettuccine according to packet instructions. Drain into a colander.
While the pasta is cooking heat oil in a frying pan over a medium high heat. Sauté garlic and chicken until chicken is lightly browned. Stir though the pesto and cook for a few minutes.
Add cooked pasta to the frying pan and stir well. Season with salt and pepper, then stir though the extra basil leaves.
Serve topped with shaved parmesan.
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