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Categories:
clove garlic fresh basil extra-virgin olive oil pine nuts salt Parmesan cheese fettuccini all-purpose potatoes Heavy Or Whipping Cream
Viewed: 31 - Published at: 8 years agoIngredients
- 3 clove garlic
- 2 c. fresh basil leaves
- 1/4 c. extra-virgin olive oil
- 2 tsp. pine nuts
- 1 1/4 tsp. salt
- 1/2 c. grated Parmesan cheese
- 12 oz. dried fettuccini or linguine
- 3/4 lb. all-purpose potatoes
- 3 tbsp. heavy or whipping cream
Method
- Make pesto: In small sauce pan of boiling water, cook garlic cloves 2 minutes; drain.
- Transfer garlic to food processor and add basil, olive oil, pine nuts, and salt.
- Process until smooth.
- Remove sauce to bowl and stir in Parmesan cheese.
- Set pesto aside at room temperature.
- Bring large pot of salted water to a boil.
- Add pasta and cook according to package directs until al dente.
- Meanwhile, in medium saucepan of boiling salted water, cook potatoes 7 minutes, or until tender.
- Drain, reserving 3/4 cup cooking liquid.
- Transfer potatoes to large bowl.
- Drain pasta.
- Transfer to bowl with potatoes.
- Add pesto, reserved potato cooking liquid and cream, and toss well to combine thoroughly.
