Recipe Archives->Pasta->Fettuccine Pesto

Fettuccine with Pesto and Shrimp
Serves 4.

4 cups packed basil leaves, washed
1/4 cup pine nuts, toasted briefly in the oven
2 cloves garlic, peeled
Sea salt to taste
3/4 cup extra-virgin olive oil
3/4 cup Parmigiano-Reggiano cheese, grated

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
2 pounds shrimp, shelled and de-veined, tails on
1 pound fettuccine pasta

Place basil, pine nuts, garlic and salt in a food processor. Puree
until mixed but still slightly coarse. Gradually add the olive oil
and blend until fully mixed.  Pour the paste into a bowl; stir in
cheese with a wooden spoon. Continue mixing until combined.

Heat olive oil in a skillet over medium-high heat. Add garlic and
shrimp; saute, stirring frequently, until the shrimp turn pink.
Boil the pasta in lightly salted water until 'al dente'.  Toss pasta
with pesto and top with shrimp.

Printable version: fettuccine-pesto.txt.