Fettuccine with Pesto

Oxmoor House
Capture a taste of Rome when you serve flavorful fettuccine and Italian Beef Rolls.
2 servings.


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1/2 cup tightly packed fresh basil leaves
1 tablespoon pine nuts
1 tablespoon grated Parmesan cheese
1 1/2 tablespoons canned low-sodium chicken broth, undiluted
1 teaspoon chopped garlic
1/2 teaspoon olive oil
1/8 teaspoon salt
4 ounces fettuccine, uncooked


Position knife blade in food processor bowl; add first 7 ingredients. Process until smooth, scraping sides of processor bowl occasionally. Set basil mixture aside.

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta in a serving bowl. Add basil mixture, and toss gently. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 279
Caloriesfromfat 0.0 %
Fat 23 g
Satfat 1.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.6 g
Carbohydrate 44.9 g
Fiber 0.0 g
Cholesterol 2 mg
Iron 0.0 mg
Sodium 206 mg
Calcium 0.0 mg